Influence of cooking method on the nutritional quality of organic and conventional brazilian vegetables: A study on sodium, potassium, and carotenoids

Keyphrases

• Brassica Oleracea Var 16%
• Broccoli 50%
• Carotenoids 100%
• Carrot 33%
• Conventional Cultivation 50%
• Cooking Methods 100%
• Cooking Time 16%
• Cucurbita Moschata 16%
• Daucus Carota 16%
• Health Benefits 16%
• Health Consciousness 16%
• Heat Treatment 16%
• High Concentration 33%
• Italica 16%
• Microwave Cooking 16%
• Nutrient Content 16%
• Nutritional Quality 100%
• Organic Carrots 16%
• Organic Cultivation 50%
• Oven 16%
• Potassium 50%
• Potassium Levels 16%
• Raw Food 16%
• Raw Vegetables 16%
• Salad 16%
• Sodium 33%
• Sodium Extraction 16%
• Sodium-potassium 100%
• Steam Cooking 16%
• Target Minerals 16%
• Technical Standards 16%
• Time Method 16%
• Triplicate 16%
• Vegetable Consumption 16%
• Vegetables 100%
• Zucchini 66%

INIS

• availability 10%
• boiling 30%
• brassica 10%
• carotenoids 100%
• carrots 30%
• comparative evaluations 10%
• concentration 20%
• cooking 100%
• cultivation 50%
• extraction 10%
• food 10%
• heat treatments 10%
• levels 10%
• microwave ovens 10%
• microwave radiation 10%
• minerals 20%
• nutrients 20%
• potassium 100%
• reduction 10%
• sodium 100%
• steam 10%
• vegetables 100%

Food Science

• Brassica oleracea 20%
• Broccoli 60%
• Carotenoid 100%
• Carrot 60%
• Cooking Time 20%
• Cucurbita 20%
• Health Benefits 20%
• Microwave Cooking 20%
• Microwave Oven 20%
• Nutrient Content 20%
• Nutritive Value 100%
• Potassium 100%
• Raw Food 20%
• Raw Vegetable 20%
• Sodium 100%
• Steaming 40%
• Vegetable Consumption 20%