The Effect of Boiling, Steaming, Pressure Cooking and Panning on the Mineral and Vitamin Content of Three Vegetables


Affiliations

  • Sri Avinashilingam Home Science College for Women, Coimbatore, India

Abstract

Vegetables have been acclaimed as basic components of adequate diets all over the world, particularly for their mineral and vitamin content. Study on the nutritive contribution of the different vegetables, as influenced by specific methods of cooking, is a crucial need in normal and therapeutic nutrition.

Subject Discipline

Alternative Medicine

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