title: [Effect of cooking on content of nitrates, vitamin C, magnesium and iron in spinach].
abstract: Cooking is known to lower the mineral and vitaminic content of foodstuffs. Recently, contaminant became to be a problem in foods, and it was proposed to use blanching or boiling to diminish contaminant residues in foods, specially vegetables. An example of this attitude is given by the use of blanching to lower nitrates levels in spinach specially prepared for baby foods.
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking; D004041:Dietary Fats; D004355:Drug Stability; D006358:Hot Temperature; D007501:Iron / Q000032:analysis*; D008274:Magnesium / Q000032:analysis*; D009566:Nitrates / Q000009:adverse effects / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D009566:Nitrates; D007501:Iron; D008274:Magnesium; D001205:Ascorbic Acid
vernacular_title: Evolution de la teneur en nitrates, vitamine c, magnésium et fer, au cours de la cuisson de l'épinard