Table 1. The contents of fat-soluble vitamins (A and E), cholesterol, and β-carotene in baked and fried mackerel

(unit: mg/100 g)

Cooking method

Baking Frying

Vitamin A 0.023±0.001¹⁾^a²⁾ 0.010±0.003^b

Vitamin E 0.655±0.037^b 2.458±0.042^a

β-Carotene ND³⁾ ND

Cholesterol 53.092±1.220^a 35.361±2.470^b

¹⁾ Results are the mean±SD of three measurements.
²⁾ All values within a row with different letters are significantly different from each other at p<0.05, as determined by the Student’s t-test.
³⁾ ND, not detected.

	Cooking method
	Baking	Frying
Vitamin A	0.023±0.001¹⁾^a²⁾	0.010±0.003^b
Vitamin E	0.655±0.037^b	2.458±0.042^a
β-Carotene	ND³⁾	ND
Cholesterol	53.092±1.220^a	35.361±2.470^b