These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: [Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].
    Author: Astier-Dumas M.
    Journal: Ann Nutr Aliment; 1976; 30(5-6):683-8. PubMed ID: 1030212.
    Abstract:
    The author relates 2 limited studies concerning carrots and spinachs. For carrots, 9 samples each divided in 4 groups showed a lower nitrates content, from a mean value of 229 mg/kg to 29 mg/kg. The cooking water contained only 40 p. 100 of the nitrates of the fresh vegetable. For spinachs, vitamin C and nitrates have approximatively the same sensibility to boiling, while magnesium diminishes slower, and iron seems very resistant to water extraction. The findings need complementary studies but suggest that as it was frequently proposed, boiling is a good way to eliminate contaminants, rather less aggressive against nutritional factors than one could dread.
    [Abstract] [Full Text] [Related] [New Search]