[Effect of cooking on content of nitrates, vitamin C, magnesium and iron in spinach].

  • 1 January 1975
    • journal article
    • abstracts
    • Vol. 29  (3) , 239-44
Abstract
Cooking is known to lower the mineral and vitaminic content of foodstuffs. Recently, contaminant became to be a problem in foods, and it was proposed to use blanching or boiling to diminish contaminant residues in foods, specially vegetables. An example of this attitude is given by the use of blanching to lower nitrates levels in spinach specially prepared for baby foods.

This publication has 0 references indexed in Scilit: