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.