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

Carla Mota, Ana Cláudia Nascimento, Mariana Santos, Inês Delgado, Inês Coelho, Andreia Rego, Ana Sofia Matos, Duarte Torres, Isabel Castanheira

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)57-64
Number of pages8
JournalJournal of Food Composition and Analysis
Volume49
DOIs
Publication statusPublished - 1 Jun 2016

Keywords

  • Cooking methods
  • Food analysis
  • Food composition
  • Mineral content
  • Oryza sativa
  • Pseudocereals
  • Recommended nutrient intake
  • Retention factor

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