
	Pakistan Journal of Nutrition
	Year: 2003 \| Volume: 2 \| Issue: 3 \| Page No.: 189-191 DOI: 10.3923/pjn.2003.189.191

Effect of Peeling and Cooking on Nutrients in Vegetables

Shahnaz Alvi , K. M. Khan , Munir A. Sheikh and Muhammad Shahid

Abstract: Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking were determined. The loss of protein was non-significant during peeling and was significant during cooking except in colocasia. Vegetables lost crude fiber significantly during peeling, cooking caused significant effect only in peeled form, ash reduced significantly during peeling and cooking except in tomato. Four minerals reduced significantly in both peeling and cooking especially in peeled cooking. Vitamins losses were highly significant in both peeling and cooking.

PDF Citation Report Citation

RELATED ARTICLES:

•	Effect of Processing Methods on Some Micronutrients, Antinutrients and Toxic Substances in Hibiscus Sabdariffa

•	Nutrient and Phytochemical Analysis of Four Varieties of Bitter Gourd (Momordica charantia) Grown in Chittagong Hill Tracts, Bangladesh

How to cite this article:

Shahnaz Alvi , K. M. Khan , Munir A. Sheikh and Muhammad Shahid , 2003. Effect of Peeling and Cooking on Nutrients in Vegetables. Pakistan Journal of Nutrition, 2: 189-191.

DOI: 10.3923/pjn.2003.189.191

URL: https://scialert.net/abstract/?doi=pjn.2003.189.191

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		Academic Journals Database
		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		EMBASE
		Genamics
		MIAR

Science Alert