Comparisons of methods for calculating retention of nutrients in cooked foods.

@article{Murphy1975ComparisonsOM,
  title={Comparisons of methods for calculating retention of nutrients in cooked foods.},
  author={Elaine Murphy and P E Criner and B. H. Gray},
  journal={Journal of agricultural and food chemistry},
  year={1975},
  volume={23 6},
  pages={1153-7}
}
Six types of weight changes that occur when food is cooked by different methods are described. For five of these types, true retentions of nutrients (defined as calculations based on nutrient content of known weights of food before and after cooking) were compared with apparent retentions (defined as calculations based on nutrient content of moisture-free raw and cooked foods). Comparisons included retentions of proximate components, minerals, and vitamins. Apparent retentions overestimated the… CONTINUE READING

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