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Spinach 61.85 36.51 71.54 Potato 40.37 37.27 15.53 Carrot 80.97 70.85 87.04 Broccoli 54.09 40.87 58.89
Spinach 61.85 36.51 71.54 Potato 40.37 37.27 15.53 Carrot 80.97 70.85 87.04 Broccoli 54.09 40.87 58.89
Spinach 61.85 36.51 71.54 Potato 40.37 37.27 15.53 Carrot 80.97 70.85 87.04 Broccoli 54.09 40.87 58.89
% content of lactose
Spinach 61.85 36.51 71.54
Potato 40.37 37.27 15.53
Carrot 80.97 70.85 87.04
Broccoli 54.09 40.87 58.89
Cooking methods
Raw material Boiling Steaming Microwaving
% losses of protein
Spinach 55.67 48.45 14.95 90 80.97
Average percentage
Cooking % protein of % losses of 59.32
content protein
60
Boiling 52.22 47.78
Steaming 61.43 38.57
Microwave 82.24 17.76
50
40.68
40
30
20
10
0
Boiling
Average percenta
10
0
Boiling
Average percenta
LACTOSE
60 55.67
48.06
50
3
40
30
87.04
80.97
70.85 71.54 20
58.89
54.09
10
40.37 40.87
36.51 37.27
0
15.53
Boilin
Boiling Steaming microwaving
Cooking methods
59.32 58.25
53.63 90
46.37 80
0.68 41.75 70
60 52.224
50
40
30
20
10
0
Boiling Steaming Microwave Boiling
Average percentage % lactose of content % losses of lactose
10
0
Boiling Steaming Microwave Boiling
Average percentage % lactose of content % losses of lactose
PROTEIN
60 55.67
48.06 50 48.45
50
30 25
18.04
20 14.95 13.04
10
0
Boiling Steaming Microwaving
Cooking methods
90 82.24
80
70 61.43
60 52.2247.78
50 38.57
40
30
17.76
20
10
0
Boiling Steaming Microwave
Average percentage % protein of content % losses of protein
10
0
Boiling Steaming Microwave
Average percentage % protein of content % losses of protein