ArticleFoods (Basel, Switzerland)2021
Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Substrate-Driven Modulation of Nutritional Composition and Bioactive Compound Profile inFoods (Basel, Switzerland) · 2026Article
- Effects of Household Cooking on Mineral Composition and Retention in Widespread Italian Vegetables.Nutrients · 2025Article
- Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits.Comprehensive reviews in food science and food safety · 2024Review
- Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.Foods (Basel, Switzerland) · 2024Article
- Nutritional and Technological Properties of Albino Peach Palm (Foods (Basel, Switzerland) · 2023Article
- Quality and Nutritional Parameters of Food in Agri-Food Production Systems.Foods (Basel, Switzerland) · 2023Review
- The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable's the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (
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Registered trials
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