Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/102517
Author(s): Mota, C
Nascimento, A. C
Santos, M
Delgado, I
Coelho, I
Rego, A
Matos, A. S
Torres, Duarte
Castanheira, I
Title: The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
Issue Date: 2016
Abstract: In this study, we assessed the impact of two cooking methods, steaming and boiling, through the true retention (%TR) of minerals in pseudocereals and rice (varieties Indica and Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact on mineral composition of pseudocereals with losses up to 20%. QuinoaŽs %TR varied from 100% (manganese, phosphorus and iron) in steaming, to 83% (copper) in boiled. In amaranth, it ranged from 98% (copper) in boiling method, to 80% (magnesium) in steaming. Buckwheat presents a %TR of 100% in iron and 87% in zinc. For boiled rice, the losses were higher in the variety Indica, with a decrease of 34% for manganese. Steamed amaranth is a higher density food in particular for manganese, magnesium and phosphorus, which present a recommended nutrient intake (RNI) contribution of 70%, 65% and 44%, respectively. Rice represents the lowest contribution to mineral RNI. This study demonstrates that estimation of mineral intake should be based on data obtained from cooked food.
Subject: Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
Scientific areas: Ciências médicas e da saúde
Medical and Health sciences
URI: https://repositorio-aberto.up.pt/handle/10216/102517
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
179342.pdf
  Restricted Access
920.51 kBAdobe PDF    Request a copy from the Author(s)


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.