Effects of Different Cooking Methods on Nutrition of Singharanut Stem
WANG Ya
ZHAO Xiao-zhen
JIANG Jie-zeng
XIAO Li-xia
Abstract：This experiment mainly studied the effects of blanching, microwave heating and frying in different time on nutrition of singharanut stem. The results showed that the effects of cooking methods on the blanching, microwave heating and frying in different time were different. With the extension of the cooking time, the contents of the basic nutrient components in the singharanut stem were decreased. Frying can destroy nutrition at a large degree and microwave heating had little influence on the nutrition.
Keywords：Singharanut stemcooking methodnutrition
Publication Date：2016-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 13-17 )