Table 1.
Cooking condition of vegetables
| Common name | Scientific name | Boiling time (min)a | Blanching time (min)b | Steaming time (min)c | Microwaving time (min)d |
|---|---|---|---|---|---|
| Broccoli | Brassica oleracea | 5 | 1 | 10 | 2 |
| Chard | Beta vulgaris | 5 | 1 | 10 | 3 |
| Mallow | Amaranthus tricolor | 5 | 1 | 10 | 2 |
| Potato | Solanum tuberosum | 20 | 5 | 20 | 3 |
| Sweet potato | Ipomoea batatas | 20 | 5 | 20 | 3 |
| Carrot | Daucus carota | 12 | 3 | 15 | 4 |
| Crown daisy | Chrysanthemum coronarium | 5 | 1 | 10 | 1 |
| Perilla leaf | Perilla frutescens | 5 | 1 | 10 | 1 |
| Spinach | Spinacia oleracea | 5 | 1 | 10 | 3 |
| Zucchini | Cucurbita pepo | 12 | 3 | 15 | 4 |
aBoiled with 500 mL boiling distilled water and put it in the colander to drain for 2 min
bBlanched with 500 mL boiling distilled water and put it in the colander to drain for 2 min
cAfter adding distilled water in a steamer and boiled, steamed over medium heat
dPlaced in microwave and cooked on both side