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Article

Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment

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Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland
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Department of Nutrition Technology and Consumption, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland
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Author to whom correspondence should be addressed.
Academic Editor: Anabela Raymundo
Appl. Sci. 2021, 11(8), 3452; https://doi.org/10.3390/app11083452
Received: 30 March 2021 / Revised: 7 April 2021 / Accepted: 9 April 2021 / Published: 12 April 2021
Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of Brassica vegetables. Of the examined Brassica vegetables, the largest losses were found for potassium and iron (on average by 39.72%). View Full-Text
Keywords: purple cauliflower; green cauliflower; rutabaga; kale; blanching; cooking; minerals purple cauliflower; green cauliflower; rutabaga; kale; blanching; cooking; minerals
MDPI and ACS Style

Kapusta-Duch, J.; Florkiewicz, A.; Leszczyńska, T.; Borczak, B. Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment. Appl. Sci. 2021, 11, 3452. https://doi.org/10.3390/app11083452

AMA Style

Kapusta-Duch J, Florkiewicz A, Leszczyńska T, Borczak B. Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment. Applied Sciences. 2021; 11(8):3452. https://doi.org/10.3390/app11083452

Chicago/Turabian Style

Kapusta-Duch, Joanna, Adam Florkiewicz, Teresa Leszczyńska, and Barbara Borczak. 2021. "Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment" Applied Sciences 11, no. 8: 3452. https://doi.org/10.3390/app11083452

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