Abstract:
Besmearing with oil reduces the vit 'C' losses in cooking vegetables. This reduction is observed to be 44% in brinjal; 12.8% in tomatoes; 13.0% in Kaddu; 6.0% in choloyee (amaranth); 7.0% in Toria; 10:8% in cauliflower; 13.4% in lady's finger; 15.3%; in turnips, 8.2% in radish; 3.4% in Shingra and 16.9% in Chachinda (snake gourd). These vegetables were cooked first in the ordinary way and secondly after besmearing with oil.. Other dishes, when cooked with besmearing method, also found to contain more vit 'C' proportion as compared to those cooked by ordinary method.
Page(s):
128-133
DOI:
DOI not available
Published:
Journal: Pakistan Armed Forces Medical Journal, Volume: 15, Issue: 4, Year: 1965