Table 9. Retention rates of mineral contents (%) in carrots after cooking
(unit: mg/100 g)

Cooking	Na	K	Ca	Fe	P	Mg	Mn	Se	Cu	Zn
RA1	100.0±0.02)b3)	100.0±0.0a	100.0±0.0aB	100.0±0.0	100.0±0.0a	100.0±0.0c	100.0±0.0b	100.0±0.0	100.0±0.0aB	100.0±0.0aB
BO2	84.1±7.8c	67.1±12.5b	91.0±6.4bC	68.3±25.4	80.2±4.1b	81.1±2.7d	91.3±17.3b	105.6±34.2	116.6±33.9a	83.1±12.7bC
PR3	112.2±7.6a	101.6±13.4a	111.0±8.4a	75.2±23.2	101.5±6.1a	131.2±5.9a	126.6±12.8a	100.0±26.3	132.9±22.5a	109.6±14.9a
PF4	80.5±3.3c	110.8±18.8a	111.5±8.5a	83.6±35.8	98.5±2.3a	113.3±2.8b	146.2±0.9a	100.0±8.6	101.8±4.9aB	110.3±14.9a
DF5	67.5±3.0d	88.1±3.6aB	80.4±4.2b	54.0±17.5	72.5±5.6b	88.1±4.1d	94.2±7.8b	81.9±13.6	68.4±10.5b	75.5±13.6c
ST6	95.5±8.4b	97.6±17.0a	103.9±7.9c	71.1±26.3	104.0±10.6a	109.9±5.5b	137.7±15.0a	100.7±28.6	104.9±14.8a	98.0±9.1aB
F-value	21.73	4.18	10.07	1.25	15.20	61.6	13.6	0.4	4.1	4.1

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.