Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids

Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and...

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Detalles Bibliográficos
Autores principales: de Castro, Neide Torres, de Alencar, Ernandes Rodrigues, Zandonadi, Renata Puppin, Han, Heesup, Raposo, António, Ariza-Montes, Antonio, Araya-Castillo, Luis, Botelho, Raquel Braz Assunção
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391696/
https://www.ncbi.nlm.nih.gov/pubmed/34441559
http://dx.doi.org/10.3390/foods10081782

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391696/
https://www.ncbi.nlm.nih.gov/pubmed/34441559
http://dx.doi.org/10.3390/foods10081782

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