EP62 燙青菜沒大家說的那麼糟｜Blanched Vegetables Are Not As Bad As You Think

燙青菜沒那麼糟

本影片目的是傳達醫療知識，張醫師不會在網路上進行問診跟看診，也無法在這裡開立處方或給予特定醫療建議。請大家若有醫療需求，可以尋找適合的醫師。跟張醫師預約門診，請聯繫「張適恆醫師」的官方Line帳號，謝謝大家：
https://lin.ee/pFSQH3X

參考資料
Recent developments and trends in thermal blanching – A comprehensive review
https://www.sciencedirect.com/science/article/pii/S2214317316300919
Effect of blanching time–temperature on potassium and vitamin retention/loss in kale and spinach
https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.4186
Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City
https://www.sciencedirect.com/science/article/pii/S240584402308917X
Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
Food Sci Biotechnol. 2017 Dec 12;27(2):333–342.
https://pubmed.ncbi.nlm.nih.gov/30263756/
Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids
https://pubmed.ncbi.nlm.nih.gov/34441559/
Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling
Foods. 2021 Apr 28;10(5):960.
https://pubmed.ncbi.nlm.nih.gov/33924885/
Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants
https://pubmed.ncbi.nlm.nih.gov/38338607/
The effect of cooking on the phytochemical content of vegetables
https://pubmed.ncbi.nlm.nih.gov/24227349/
A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques
https://pubmed.ncbi.nlm.nih.gov/35335263/
Effects of different cooking methods on health-promoting compounds of broccoli
https://pmc.ncbi.nlm.nih.gov/articles/PMC2722699/
Effect of different cooking methods on vegetable oxalate content
https://pubmed.ncbi.nlm.nih.gov/15826055/
Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India--an in vitro study
https://pubmed.ncbi.nlm.nih.gov/25306367/
Effect of blanching on the content of antinutritional factors in selected vegetables
https://pubmed.ncbi.nlm.nih.gov/8577655/
Analysis of Processing Effects on Glucosinolate Profiles in Red Cabbage by LC-MS/MS in Multiple Reaction Monitoring Mode
https://pmc.ncbi.nlm.nih.gov/articles/PMC8433700/
--
Hosting provided by SoundOn