[Updated on Apr. 18] Integration of CiNii Articles into CiNii Research

Elution of Iron from an Iron Pot during cooking

Bibliographic Information

Other Title
  • 調理中に鉄鍋から溶出する鉄量の変化
  • チョウリ チュウ ニ テツナベ カラ ヨウシュツスル テツリョウ ノ ヘンカ
  • 調理中に鉄鍋から溶出する鉄量の変化

Search this article

Abstract

The extent to which iron is eluted by different cooking methods from an iron pot during cooking was investigated. The addition of seasonings and the use of oil, as well as the effect of heating time,・were evaluated. The amount of iron eluted tended to be less with the use of oil, and was also affected by the seasoning added during cooking. In particular, the amount of iron eluted was markedly increased when vinegar was added. The amount of iron eluted also increased with increasing heating time. 78-98% of the iron that was eluted from the iron pot was in the form of easily absorbed ferrous compounds. Added vinegar resulted in 98% of the eluted iron consisting of ferrous compounds which exhibited outstanding stability. The results of this study demonstrate that the amount of iron supplied depended on the cooking method employed.

Journal

Citations (2)*help

See more

References(12)*help

See more

Details

Report a problem

Back to top