Effects on sweet potato nutrient of different cooking methods
This paper studies the steamed, boiled, fried, microwave and other four kinds of different cooking methods on sensory quality of sweet potato and starch, reducing sugar, Vc, protein, anthocyanins and other nutrients influence. The results showed that: compared with raw sweet potato, various cooking methods have led to the loss of nutrients, especially fried highest loss ratio; cooking method in sweet potato part of nutrients into the broth, while steaming method and microwave can effectively maintain the nutritional quality of sweet potato. Only from the nutrients to maintain, microwave cooking method is best.