The Effect of Boiling, Steaming, Pressure Cooking and Panning on the Mineral and Vitamin Content of Three Vegetables

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Authors

  • Godavari Kamalanathan
     Sri Avinashilingam Home Science College for Women, Coimbatore-641011 ,IN
  • Janabai Giri
     Sri Avinashilingam Home Science College for Women, Coimbatore-641011 ,IN
  • T. V. Jaya
     Sri Avinashilingam Home Science College for Women, Coimbatore-641011 ,IN
  • P. Priyadarsani
     Sri Avinashilingam Home Science College for Women, Coimbatore-641011 ,IN

Abstract

Vegetables have been acclaimed as basic components of adequate diets all over the world, particularly for their mineral and vitamin content. Study on the nutritive contribution of the different vegetables, as influenced by specific methods of cooking, is a crucial need in normal and therapeutic nutrition.

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Published

1974-01-01

How to Cite

Kamalanathan, G., Giri, J., Jaya, T. V., & Priyadarsani, P. (1974). The Effect of Boiling, Steaming, Pressure Cooking and Panning on the Mineral and Vitamin Content of Three Vegetables. The Indian Journal of Nutrition and Dietetics, 11(1), 10–19. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10027

Issue

Volume 11, Issue 1, January 1974

Section

Original Articles

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