Skurikhin I M
Vopr Pitan. 1985 Mar-Apr(2):66-9.
The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).
首次总结了由于烹饪处理的不同方法（煮、煎、炖、烤等）导致的基本食物物质（蛋白质、脂肪、碳水化合物、钠、钾、钙、镁、磷、铁、维生素A、B1、B2、PP、C）损失和热量值的数据。结果表明，蔬菜类食物在油炸过程中损失最大，动物性食物在煮的过程中损失最大。还表明，不沥水烹饪蔬菜类食物时营养物质损失最少。动物性食物在炖、烤以及做成肉饼煮的过程中营养物质损失最小。对于日常饮食的粗略估算，烹饪热处理过程中的损失平均可假定为：蛋白质6%、脂肪12%、碳水化合物9%、热量值10%。
