Changes in the Mineral Composition of Food as a Result of Cooking in “Hard” and “Soft” Waters
- 31 December 1980
- journal article
- research article
- Published by Taylor & Francis in Archives of environmental health
- Vol. 36 (1) , 33-35
- https://doi.org/10.1080/00039896.1981.10667603
Abstract
During the last decade many epidemiologists have found an inverse relationship between water hardness and cardiovascular mortality. it seems unlikely that this relationship can only beattributed toadeficiency of calcium and magnesium in drinking water, because only 10-20% of the total daily intake of calcium and magnesium is derived from drinking water. The purpose of this study was to investigate changes in the mineral composition of food when cooking with waters of different hardness. The most significant differences were found for calcium; the concentration of this element in potatoes and vegetables usually increased when cooking with hard-water types, while a decrease was noted when soft water was used for cooking.This publication has 8 references indexed in Scilit:
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