Changes in food value of vegetables due to cooking .. by Denton Minna Caroline

Author:Denton, Minna Caroline. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Vegetables, cbk
Publisher: [Geneva, N.Y.
Published: 1919-03-25T05:00:00+00:00

CHANGES IN FOOD VALUE OF VEGETABLES

17

TABLE I Losses in cooking vegetables, caloric values

Peas I, 1 Peas 1,2

Uncooked.*

82 grams vegetable blanched 4 minutes in 400 cc. salted distilled water (1.4 per cent); cold-dipped under running tap. Then placed in 80 cc. boiling salted distilled water (1.5 per cent); boiled twenty minutes; peas had taken up all the water. Washed in 90 cc. distilled water, brought to boil in four and one half minutes, then drained off. Weight, after cooked, 90 grams.

25.50 24.97

gram-calories

4102 4139

gram-calories

1044 1033

kilo-calories

473 469

per cent

0.8

Peas, II. Young green, purchased June 5, 1917; pods filled with varying sized peas, some

large ones

Peas II, 1 Peas II, 2

Peas II, 3

Peas II, 4

Uncooked.*

102 grams raw vegetable blanched six minutes in 500 cc. boiling distilled water; cold-dipped under running faucet. Weight, after cooled, 106 grams.

115 grams raw vegetable blanched six minutes in 500 cc. boiling salted distilled water (1.4 per cent); cold-dipped. Weight, after drained and cooled. 111 grams.

103 grams raw vegetable blanched six minutes in 500 cc. boiling tap water; cold-dipped. Drained, and cooled, weight = 106 grams.

15

13

* Omit word "cooked" throughout, in reading column headings, for this sample.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.