Table 4. Mineral contents of carrot by different cooking methods
(unit: mg/100 g)
Cooking1) | Ca | K | Na | Fe | P | Mg | Mn | Se | Cu | Zn |
RA1 | 23.7±2.32)d3) | 183.5±28.0bC | 86.3±5.4b | 244.2±99.0 | 26.4±2.1cD | 8.83±0.2e | 71.5±14.7c | 0.64±0.2 | 32.4±7.3 | 141.9±24.0cD |
BO2 | 23.5±1.6d | 134.2±25.0c | 79.1±7.3b | 171.88±68.6 | 23.04±1.2d | 7.8±0.3f | 71.2±13.5c | 0.7±0.2 | 41.2±12.0 | 128.6±19.7d |
PR3 | 32.8±2.5b | 232.0±30.7b | 120.5±8.1a | 228.5±70.4 | 33.02±2.0b | 14.4±0.7b | 112.6±11.4b | 0.8±0.2 | 53.6±9.1a | 193.6±26.3aB |
PF4 | 30.4±2.3bC | 233.8±39.6b | 79.9±3.2b | 234.9±100.6 | 29.9±0.7bC | 11.5±0.3c | 120.1±0.7b | 0.7±0.1 | 37.9±1.8 | 180.1±24.6bC |
DF5 | 41.1±2.2a | 348.5±14.1a | 125.7±5.7a | 284.4±100.6 | 41.2±3.20a | 16.8±0.8a | 145.2±12.1a | 1.1±0.2 | 47.8±7.3 | 231.0±41.7a |
ST6 | 26.9±2.0cD | 195.4±33.9b | 89.9±7.9b | 189.6±70.2 | 29.9±3.1bC | 10.6±0.5d | 107.4±11.7b | 0.7±0.2 | 37.1±5.2 | 151.7±14.0bCD |
F-value | 36.6***4) | 71.2*** | 171.8*** | 0.9 | 121.8*** | 157.4*** | 38.9*** | 1.2 | 0.9 | 3.9* |
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.