Table 11. Retention rates of vitamin contents (%) in carrots after cooking
(unit: %)

Cooking	β-Carotene (%)	α-Tocopherol (%)	β-Tocopherol (%)	Total vitamin E (%)	Folate (%)
RA1	100.0±0.02)	100.0±0.0	100.0±0.0	100.0±0.0c3)	100.0±0.0
BO2	114.2±33.5	138.4±24.7	111.6±14.6	168.9±7.1c	84.1±21.8
PR3	124.9±32.9	140.4±31.6	107.5±14.0	173.2±5.0c	78.1±6.6
PF4	189.8±77.2	246.5±116.3	144.8±48.7	609.8±154.8a	87.6±13.1
DF5	116.0±16.0	140.9±35.6	94.6±24.7	399.1±11.6b	62.0±26.9
ST6	128.4±22.4	147.8±38.5	112.2±26.4	187.0±14.9c	94.5±26.7
F-value	2.0	2.4	1.4	23.1	1.5

RA1, control (raw material); BO2, boiling; PR3, pan-roasting; PF4, stir-frying; DF5, deep-frying; ST6, steaming.
Values are Mean±SD (n=3).
Means with different superscripts in a row are significantly different by the Duncan’s multiple range test p<0.05.