Comparison of water-soluble vitamins in various vegetables and true retention by different cooking methods

This study aimed to evaluate the content of moisture, water-soluble vitamins, vitamin B₅ and C, and the true retention of vitamins in cooked vegetables. Some vegetables can be eaten fresh, and others are eaten cooked, such as by blanching, boiling, etc. Therefore, it is important to figure out the content of vitamins and true retention by cooking methods to calculate the nutritional intake. This study chose ten vegetables, aloe, bitter melon, chicory, etc., as the commonly used ones in South Korea. The moisture was determined by a dry oven (105℃). Vitamins B₅ and C were quantified by reverse-phase liquid chromatography using photodiode-array (PDA, 200 nm) and UV-visible detection (UVD, 471 nm). The moisture content ranged from 77.08 g/100g (Sseumbagwi, Ixeridium dentatum) to 99.17 g/100 g (aloe) in fresh vegetables. The raw endive had the highest vitamin B₅ content (0.827 mg/100 g) among the samples. And the true retention of vitamin B₅ ranged from 5.55% (bitter melon, boiling) to 62.41% (spaghetti squash pumpkin, boiling). The highest value of vitamin C was 67.046 mg/100 g in raw bitter melon, and the true retention ranged from 0.00% (spaghetti squash pumpkin, boiling) to 80.59% (Korean radish, blanching). These results indicate that water-soluble vitamins decreased after cooking. It can be used for basic data for planning meals and the food industry ([Table 1]).

Table 1 Moisture, vitamin B₅ and C contents in raw and cooked vegetables.

 

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Publication History

Article published online:
16 November 2023