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Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale
Abstract
Brassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional cooking process. As a result of cooking kale, a significant decrease was noted in the content of fat, dry matter, indole glucosinolates, and a significant growth in the content of protein, ash, dietary fibre, and aliphatic glucosinolates compared to the raw vegetable.
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Authors (4)
-
Joanna Kapusta-Duch dr
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
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Teresa Leszczyńska
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
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- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.2428/ecea.2016.23(4)31
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
- Published in:
-
Ecological Chemistry and Engineering A - Chemia i Inżynieria Ekologiczna A
no. 23,
pages 465 - 480,
ISSN: 1898-6188 - Language:
- English
- Publication year:
- 2016
- Bibliographic description:
- Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.: Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale// Ecological Chemistry and Engineering A - Chemia i Inżynieria Ekologiczna A. -Vol. 23., iss. 4 (2016), s.465-480
- DOI:
- Digital Object Identifier (open in new tab) 10.2428/ecea.2016.23(4)31
- Verified by:
- Gdańsk University of Technology
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