Table 4.
Contents of the main carotenoids and tocols in fresh vegetables (mg/100 g d.m.), in cooked samples (mg/g d.m.) and in cooking water (mg/g d.m.) of S. asper.
| Fresh | Boiling | Steaming | |||||
|---|---|---|---|---|---|---|---|
| Compounds | 100 g | Cooked (A) (65 g) * |
Water (B) (35 g) * |
A + B (100 g) § |
Cooked (C) (95 g) * |
Water (D) (5 g) * |
C + D (100 g) § |
| Carotenoids | |||||||
| Lutein | 60.5 a | 54.4 | 0.5 | 54.9 a | 45.5 | n.d. | 45.5 b |
| β-Carotene | 22.2 a | 24.0 | 1.7 | 25.7 a | 17.3 | n.d. | 17.3 b |
| Tocols | |||||||
| α-T | 20.5 a | 17.8 | 0.2 | 18.0 a | 17.2 | n.d. | 17.2 a |
| γ-T | 2.6 a | 3.1 | n.d. | 3.1 a | 3.7 | n.d. | 3.7 a |
* Partition of 100 g of the dry matter of raw samples in cooked samples and in cooking water. § Sum of the contents in cooked samples and in cooking water (mg/100 g d.m.). Different letters in the same row indicate a statistically significant difference at p < 0.05. n.d.: not detectable.