Measurement of micronutrients in vegetables submitted to different methods of cooking for patient with chronic kidney disease
DOI:
https://doi.org/10.5585/conssaude.v9i4.2292Keywords:
Carrots, Cooking, Potatoes, Renal insufficiency chronic.Abstract
Introduction: Appropriate cooking methods are important for the good nutrition of the patient with Chronic Kidney Disease (CKD). Objective: To quantify Na, K and P in vegetables for indicate to the patients with CKD. Method: We quantified the content of sodium, potassium and phosphorus of the carrot and English potato submitted to four approaches of cooking: in water, by steam, by irradiation in a microwave oven and dehydration. Results: For the carrot, the highest reduction of Na (37.0%) and K (33.7%) were obtained by boiling in water, and of P (18.3%) by steam. In potato, there was a decrease of P (55.1%) and of K (33.8%) by cooking in water and an addition of Na, after all processes. Conclusion: The most indicated methods of preparing these foods for patients with CKD were cooking it in water and in vaccum, should be avoided dehydration.Downloads
Download data is not yet available.
Downloads
Published
2010-12-30
How to Cite
1.
Scheibler J, Ethur EM, Dal Bosco SM, Marchi MI. Measurement of micronutrients in vegetables submitted to different methods of cooking for patient with chronic kidney disease. Cons. Saúde [Internet]. 2010 Dec. 30 [cited 2024 Sep. 4];9(4):549-55. Available from: https://periodicos.uninove.br/saude/article/view/2292
Issue
Section
Basic Sciences
License
Copyright (c) 2010 ConScientiae Saúde
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.