Brassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional cooking process. As a result of cooking kale, a significant decrease was noted in the content of fat, dry matter, indole glucosinolates, and a significant growth in the content of protein, ash, dietary fibre, and aliphatic glucosinolates compared to the raw vegetable.
Authors
- dr Joanna Kapusta-Duch,
- dr hab. inż. Barbara Kusznierewicz link open in new tab ,
- Teresa Leszczyńska,
- Barbara Borczak link open in new tab
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.2428/ecea.2016.23(4)31
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
- Language
- angielski
- Publication year
- 2016
