[Changes in the nutritive value of food products after thermal culinary handling].
The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).
D000818:Animals; D003296:Cooking; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D006358:Hot Temperature; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D013213:Starch / Q000032:analysis; D014815:Vitamins / Q000032:analysis
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D008903:Minerals; D014815:Vitamins; D013213:Starch
Ob izmenenii pishchevoĭ tsennosti produktov pri teplovoĭ kulinarnoĭ obrabotke.