. 2017 Dec 12;27(2):333–342. doi: 10.1007/s10068-017-0281-1

Table 3.

The contents and true retention of vitamin E and β-carotene in fresh and cooked vegetable

Sample	Cooking treatment	Vitamin E						β-Carotene
		α-Tocopherol		γ-Tocopherol		Total-tocopherol		CW^a (mg/kg)	TR^b (%)
		CW^a (mg/kg)	TR^b (%)	CW^a (mg/kg)	TR^b (%)	CW^a (mg/kg)	TR^b (%)	CW^a (mg/kg)	TR^b (%)
Broccoli	Raw	14.87^b	100.00^b	2.98^c	100.00^c	17.85^b	100.00^b	2.56^ab	100.00^ab
	Boiled	25.39^a	166.96^a	4.18^b	133.36^b	29.57^a	161.16^a	2.33^bc	89.40^ab
	Blanched	25.84^a	170.19^a	4.23^b	137.07^b	30.07^a	164.28^a	2.01^c	78.23^b
	Steamed	24.20^a	161.62^a	5.17^a	169.20^a	29.37^a	162.34^a	2.71^ab	105.93^a
	Microwaved	23.73^a	144.59^a	4.82^ab	145.36^b	28.55^a	144.86^a	3.02^a	109.71^a
Chard	Raw	10.74^d	100.00^c	ND^c	ND	10.74^d	100.00^c	15.22^d	100.00^b
	Boiled	23.50^a	136.71^a	ND	ND	23.50^a	136.71^a	30.06^a	124.22^a
	Blanched	15.73^c	114.50^b	ND	ND	15.73^c	114.50^b	21.28^c	109.36^ab
	Steamed	15.00^c	104.31^bc	ND	ND	15.00^c	104.31^bc	25.40^b	125.37^a
	Microwaved	17.40^b	102.80^c	ND	ND	17.40^b	102.80^c	26.78^b	112.06^a
Mallow	Raw	6.43^b	100.00^b	2.67^c	100.00^b	9.11^b	100.00^b	34.99^b	100.00^ab
	Boiled	10.33^a	149.86^a	4.10^b	149.36^a	14.43^a	147.78^a	41.39^ab	109.92^ab
	Blanched	9.81^a	139.53^a	4.24^b	146.05^a	14.05^a	141.33^a	46.42^a	119.16^a
	Steamed	10.49^a	145.34^a	4.45^b	148.88^a	14.94^a	146.25^a	33.89^b	85.61^b
	Microwaved	10.33^a	122.94^ab	4.89^a	140.50^a	15.23^a	128.12^ab	46.56^a	101.94^ab
Potato	Raw	0.56^a	100.00^a	ND	ND	0.56^a	100.00^a	ND	ND
	Boiled	0.43 ^cd	71.38^c	ND	ND	0.43 ^cd	71.38^c	ND	ND
	Blanched	0.50^ab	84.11^b	ND	ND	0.50^ab	84.11^b	ND	ND
	Steamed	0.39^d	66.15 ^cd	ND	ND	0.39^d	66.15 ^cd	ND	ND
	Microwaved	0.47^bc	59.96^d	ND	ND	0.47^bc	59.96^d	ND	ND
Sweet potato	Raw	5.68^bc	100.00^a	ND	ND	5.68^bc	100.00^a	ND	ND
	Boiled	5.44^c	97.18^ab	ND	ND	5.44^c	97.18^ab	ND	ND
	Blanched	5.56^c	98.24^ab	ND	ND	5.56^c	98.24^ab	ND	ND
	Steamed	6.28^b	107.59^a	ND	ND	6.28^b	107.59^a	ND	ND
	Microwaved	7.06^a	88.72^b	ND	ND	7.06^a	88.72^b	ND	ND
Carrot	Raw	3.74^b	100.00^a	ND	ND	3.74^b	100.00^a	29.38^a	100.00^a
	Boiled	3.04^c	69.46^b	ND	ND	3.04^c	69.46^b	16.23 ^cd	47.36^c
	Blanched	3.49^bc	84.26^ab	ND	ND	3.49^bc	84.26^ab	19.02^bc	58.29^b
	Steamed	3.98^b	89.79^a	ND	ND	3.98^b	89.79^a	14.06^d	40.02^d
	Microwaved	5.55^a	86.62^ab	ND	ND	5.55^a	86.62^ab	20.66^b	40.80^d
Crown daisy	Raw	3.72^d	100.00^c	0.21^c	100.00^c	3.93^d	100.00^c	7.78^b	100.00^a
	Boiled	8.23^ab	148.40^ab	0.40^ab	135.35^bc	8.63^ab	147.30^ab	6.34^b	57.38^b
	Blanched	6.98^bc	149.52^ab	0.40^ab	150.33^ab	7.38^bc	149.54^ab	8.06^b	86.10^ab
	Steamed	9.01^a	159.11^a	0.53^a	165.77^a	9.54^a	159.62^a	10.67^a	96.83^a
	Microwaved	6.17^c	130.74^b	0.28^bc	108.26^c	6.46^c	129.60^b	7.70^b	83.34^ab
Perilla leaf	Raw	42.01^c	100.00^b	0.89^b	100.00^c	42.90^c	100.00^b	42.63^a	100.00^a
	Boiled	78.29^b	151.61^a	1.48^a	138.00^a	79.77^b	156.22^a	34.26^b	65.72^c
	Blanched	70.26^b	146.89^a	1.37^a	134.53^ab	71.42^b	146.61^a	42.74^a	84.85^b
	Steamed	92.07^a	192.44^a	1.34^a	130.47^abc	93.40^a	191.14^a	36.23^ab	72.75^bc
	Microwaved	74.98^b	163.86^a	1.03^b	104.65^bc	76.02^b	162.62^a	39.03^ab	81.25^b
Spinach	Raw	20.03^d	100.00^b	ND	ND	20.03^d	100.00^b	27.56^d	100.00^ab
	Boiled	52.00^b	158.37^a	ND	ND	52.00^b	158.37^a	46.54^ab	102.43^ab
	Blanched	44.82^c	151.64^a	ND	ND	44.82^c	151.64^a	35.50 ^cd	86.83^b
	Steamed	57.56^a	165.42^a	ND	ND	57.56^a	165.42^a	41.18^bc	84.67^b
	Microwaved	56.68^a	174.45^a	ND	ND	56.68^a	174.45^a	51.58^a	114.67^a
Zucchini	Raw	2.99^b	100.00 ^cd	1.70^b	100.00^a	4.69^d	100.00^ab	0.72^ab	100.00^a
	Boiled	4.74^a	116.24^a	2.42^ab	103.96^a	7.16^ab	111.83^a	0.41^b	42.13^b
	Blanched	3.56^b	96.25^d	1.89^ab	90.56^a	5.46^c	93.74^b	0.66^ab	74.33^a
	Steamed	4.60^a	105.01^bc	2.26^ab	91.73^a	6.86^b	99.89^ab	0.87^a	82.47^a
	Microwaved	4.93^a	112.17^ab	2.71^a	105.88^a	7.64^a	110.98^a	0.82^a	77.21^a

All values are means of duplicate cooking trial and duplicate analysis. Mean values in a row followed by different superscript letters are significantly (p < 0.05) different (Duncan’s multiple range test)

^a CW cooked weight

^bTR(%) = (Nc*Gc)/(Nr*Gr)*100, Nc = nutrient contents per gram of sample after cooking, Gc = gram of sample after cooking, Nr = nutrient content per gram of sample before cooking, Gr = gram of sample before cooking

^c ND not determined