鶏卵に含まれるコレステロール量の調理による減少

DOI NDLデジタルコレクション Web Site 被引用文献1件 参考文献28件

書誌事項

タイトル別名
  • Effect of Cooking Method on the Cholesterol Content of Chicken Eggs
  • ケイラン ニ フクマレル コレステロールリョウ ノ チョウリ ニ ヨル ゲンショウ

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説明

The effects on the cholesterol and fatty acid contents of eggs by the usual cooking procedures were investigated. Both contents were not significantly reduced by wet-cooking procedures such as boiling, poaching, pot-steaming, and making into egg soup. With the dry-cooking procedures, omelet using beaten eggs absorbed cooking oil, while frying and deep-frying, not using beaten eggs, significantly reduced the cholesterol inside the egg yolk membrane. In doughnuts, the efflux of cholesterol from the egg to the cooking oil was at least 32%. These results suggest that nutritional education/management focusing on the cholesterol content of egg dishes is important.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 54 (9), 705-712, 2003

    一般社団法人 日本家政学会

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