Cooking methods

Boiling Steaming microwaving

Raw material

% content of lactose
Spinach 61.85 36.51 71.54
Potato 40.37 37.27 15.53
Carrot 80.97 70.85 87.04
Broccoli 54.09 40.87 58.89

Cooking methods
Raw material Boiling Steaming Microwaving
% losses of protein
Spinach 55.67 48.45 14.95 90 80.97

Potato 48.06 36.11 25 80

70 61.85
Carrot 37.39 33.33 13.04 54.09
60
Broccoli 50 36.39 18.04 40.37
50 36.51 37
40
30
20
Average percentage 10
Cooking % lactose of % losses of 0
Boiling St
content lactose Cooki
Boiling 40.68 59.32
Steaming 53.63 46.37
Microwave 41.75 58.25
Spinach Potato Carrot Broccoli

Average percentage
Cooking % protein of % losses of 59.32
content protein
60
Boiling 52.22 47.78
Steaming 61.43 38.57
Microwave 82.24 17.76
50
40.68
40

30

20

10

0
Boiling
Average percenta
10

0
Boiling
Average percenta
 LACTOSE
60 55.67
48.06
50

3
40

30
87.04
80.97
70.85 71.54 20
58.89
54.09
10
40.37 40.87
36.51 37.27

0
15.53
Boilin
Boiling Steaming microwaving
Cooking methods

Spinach Potato Carrot Broccoli

Sp

59.32 58.25
53.63 90
46.37 80
0.68 41.75 70

60 52.224
50

40

30

20

10

0
Boiling Steaming Microwave Boiling
Average percentage % lactose of content % losses of lactose
 10

0
Boiling Steaming Microwave Boiling
Average percentage % lactose of content % losses of lactose
 PROTEIN
60 55.67
48.06 50 48.45
50

37.39 36.11 36.39

40
33.33

30 25
18.04
20 14.95 13.04
10

0
Boiling Steaming Microwaving
Cooking methods

Spinach Potato Carrot Broccoli

90 82.24
80

70 61.43
60 52.2247.78
50 38.57
40

30
17.76
20

10

0
Boiling Steaming Microwave
Average percentage % protein of content % losses of protein
10

0
Boiling Steaming Microwave
Average percentage % protein of content % losses of protein