Cooking losses of minerals in foods and its nutritional significance.

@article{Kimura1990CookingLO,
  title={Cooking losses of minerals in foods and its nutritional significance.},
  author={Mieko Kimura and Y. Itokawa},
  journal={Journal of nutritional science and vitaminology},
  year={1990},
  volume={36 Suppl 1},
  pages={
          S25-32; discussion S33
        }
}
  • M. KimuraY. Itokawa
  • Published 1990
  • Chemistry, Medicine
  • Journal of nutritional science and vitaminology
To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly high in minerals of vegetables. (3) Among various cooking methods, loss of mineral was largest in… 

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  • Chemistry, Medicine
    Journal of nutritional science and vitaminology
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We have clarified that thiamine is cleaved by residual chlorine in proportion to the rise in temperature, pH and concentration of residual chlorine. When rice was boiled in an electric rice cooker,

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