The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
C Mota, AC Nascimento, M Santos, I Delgado… - Journal of Food …, 2016 - Elsevier
In this study, we assessed the impact of two cooking methods, steaming and boiling, through
the true retention (% TR) of minerals in pseudocereals and rice (varieties Indica and
Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact
on mineral composition of pseudocereals with losses up to 20%. Quinoa's% TR varied from
100%(manganese, phosphorus and iron) in steaming, to 83%(copper) in boiled. In
amaranth, it ranged from 98%(copper) in boiling method, to 80%(magnesium) in steaming …
the true retention (% TR) of minerals in pseudocereals and rice (varieties Indica and
Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact
on mineral composition of pseudocereals with losses up to 20%. Quinoa's% TR varied from
100%(manganese, phosphorus and iron) in steaming, to 83%(copper) in boiled. In
amaranth, it ranged from 98%(copper) in boiling method, to 80%(magnesium) in steaming …
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