Yadav S K, Sehgal S
Department of Foods and Nutrition, CCS Haryana Agricultural University Hisar, India.
Plant Foods Hum Nutr. 1995 Jul;48(1):65-72. doi: 10.1007/BF01089201.
Spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5 and 30 degrees C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total and extractable calcium and zinc content. The Ca and Zn content of these leaves varied from 1320 to 2120 and 11.70 to 12.60 mg/100 g DM and the percentage HCl-extractability was 77.82 to 81.92 and 85.16 to 86.15, respectively. No significant effects of drying and storage were observed on total Ca and Zn content and HCl-extractability while blanching and cooking resulted in significant improvement of HCl-extractability of these two minerals. Thus, cooking and blanching are good ways to improve the HCl-extractability of Ca and Zn.
菠菜（Spinacia oleracia）和苋菜（Amaranthus tricolor）叶分别装入聚乙烯袋中，以及不包装，于5摄氏度和30摄氏度的冰箱中存放24小时和48小时。新鲜叶片还经过烘干（烘箱烘干和日晒）、焯烫（5分钟、10分钟和15分钟），并在敞口平底锅和压力锅中烹饪。对经过处理的叶片分析其总钙和可提取钙以及锌的含量。这些叶片的钙和锌含量分别在1320至2120毫克/100克干物质以及11.70至12.60毫克/100克干物质之间，盐酸提取率分别为77.82%至81.92%以及85.16%至86.15%。烘干和储存对总钙和锌含量以及盐酸提取率没有显著影响，而焯烫和烹饪则显著提高了这两种矿物质的盐酸提取率。因此，烹饪和焯烫是提高钙和锌盐酸提取率的好方法。
