Thermal cooking and effects on folic acid content : A study of folic acid-enriched egg, asparagus and spinach

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  • 葉酸たまご，アスパラガス，ほうれん草の葉酸含有量に及ぼす加熱調理操作の影響

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In this study, we investigated the change in folic acid contents in foods during thermal cooking. The results showed that the folic acid content of boiled beaten eggs was significantly lower than that of raw, boiled, and pan-fry eggs. The folic acid contents of boiled asparagus and spinach was also significantly reduced. In spinach, the folic acid content tended to increase through pan-frying, indicating that folic acid was at least retained. When folic acid-enriched eggs and spinach were mixed and pan-fried, the folic acid content increased significantly more than when they were pan-fried separately. Therefore, folic acid can be more efficiently consumed through pan-frying than boiling, which involves direct exposure to boiling water. In addition, the loss of folic acid is shown to be inhibited by combining spinach with egg solution, which is highly heat stable.

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