Table 6. Vitamin contents of carrots by different cooking conditions
(unit: mg/100 g)

Cooking methods	β-Carotene	α-Tocopherol	β-Tocopherol	γ-Tocopherol	Δ-Tocopherol	Total vitamin E	Folic acid
RA11)	1,977.2±513.92)d3)	0.5±0.2c	0.2±0.1b	-	-	0.5±0.5	18.8±6.5
BO2	3,642.8±793.4c	0.7±0.12bC	0.2±0.0b	-	-	0.7±0.6	17.3±4.5
PR3	5,128.7±766.1b	0.8±0.2abC	0.3±0.0b	-	-	0.8±0.7	18.3±1.4
PF4	4,151.1±887.3bC	1.3±0.6aB	0.3±0.1aB	1.6±0.2b	0.4±0.1b	2.6±2.1	19.0±2.8
DF5	7,686.8±368.5a	1.4±0.4a	0.4±0.1a	2.0±0.3a	0.4±0.1a	3.3±2.5	25.2±10.9
ST6	3,879.5±677.1bC	0.7±0.2bC	0.2±0.1b	-	-	0.7±0.6	19.4±5.5
F-value	22.7***4)	3.8*	3.0	161.9***	42.5***	2.1	0.6

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.
^*p<0.05, ^**p<0.01, ^***p<0.001.