The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

Motta, Carla; Nascimento, Ana; Santos, Mariana; Delgado, Inês; Coelho, Inês; Rêgo, A.; Matos, Ana Sofia; Torres, Duarte; Castanheira, Isabel

http://hdl.handle.net/10400.18/4386

Utilize este identificador para referenciar este registo.

Nome:	Descrição:	Tamanho:	Formato:
ARI_ The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat.pdf		924.57 KB	Adobe PDF	Ver/Abrir

Contacte-nos

Autores

Resumo(s)

In this study, we assessed the impact of two cooking methods, steaming and boiling, through the true retention (%TR) of minerals in pseudocereals and rice (varieties Indica and Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact on mineral composition of pseudocereals with losses up to 20%. Quinoa’s %TR varied from 100% (manganese, phosphorus and iron) in steaming, to 83% (copper) in boiled. In amaranth, it ranged from 98% (copper) in boiling method, to 80% (magnesium) in steaming. Buckwheat presents a %TR of 100% in iron and 87% in zinc. For boiled rice, the losses were higher in the variety Indica, with a decrease of 34% for manganese. Steamed amaranth is a higher density food in particular for manganese, magnesium and phosphorus, which present a recommended nutrient intake (RNI) contribution of 70%, 65% and 44%, respectively. Rice represents the lowest contribution to mineral RNI. This study demonstrates that estimation of mineral intake should be based on data obtained from cooked food.

Palavras-chave

Segurança Alimentar Composição de Alimentos Cooking Methods Retention Factor Mineral Content Pseudocereals Recommended Nutrient Intake Oryza Sativa Food Analysis Food Composition