不同烹饪方法对菠菜营养品质的影响

Effects of different cooking methods on nutrition of spinach

采用油炒和漂烫2种烹调方法对菠菜进行菜品制作,探讨不同烹调方法对菠菜感官品质及营养成分的影响。结果表明:2种烹调方法均使菠菜的叶片变软,颜色变暗;漂烫菠菜味道清淡,而油炒菠菜香气较浓。2种烹调方法均使菠菜叶绿素、Vc、蛋白质含量下降,但油炒处理的下降幅度较漂烫的小;油炒使菠菜可溶性固形物含量增加,而漂烫则相反。从保存菜品营养成分考虑,烹调方法以油炒最佳。

The paper studied the effect of different cooking methods on appearance quality, tastes and nutrition of spinach. The results showed that the spinach become soft after cooking. The color was down, because chlorophyll of spinach fell down. In taste, scalding keeping the original, and frying making more delicious. In nutritional, frying decreased the conents of chlorophyll, vitamin C, protein but increased the conents of soluble sugar. Scalding decreadsed the contents of chlorophyll, vitamin C, protein, soluble sugar. So, frying was the better cooking method.