RETENTION OF VITAMIN-C, IRON, AND BETA-CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS

The true retention of vitamin C, iron, and beta-carotene in five veget ables cooked by household microwave-steaming, stir-frying with oil, st ir-frying with water, and boiling to equal degrees of overall acceptab ility were compared. Vegetables prepared by microwave-steaming and sti r-frying with oil had significantly higher (means of 1.31- to 1.83 fol d) vitamin C retention values than those which were boiled. Iron reten tion was significantly higher (means of 1.17- to 1.34-fold) in four of five vegetables cooked by microwave-steaming rather than by boiling. beta-carotene retention in four of five vegetables cooked by the diffe rent methods was similar. Overall, higher retention values were observ ed in vegetables cooked by microwave-steaming and stir-frying with oil .