Table 1.
Changes in the content of carotenoids in organic and conventional cultivation vegetables according to the cooking method.
| Cooking Method | Organic Cultivation | Conventional Cultivation | ||
|---|---|---|---|---|
| Carotenoid Content µg/g | Cooked/Raw | Carotenoid Content µg/g | Cooked/Raw | |
| Zucchini | ||||
| Raw | 22.9 ± 2.1 d | 1.0 | 37.6 ± 4.0 b | 1.0 |
| Boiling (10 min) | 32.1 ± 1.9 c | 1.4 | 49.6 ± 4.7 a | 1.3 |
| Steaming (12 min) | 40.0 ± 4.2 b | 1.7 | 38.1 ± 4.7 b | 1.0 |
| Microwave steaming (12 min) | 29.7 ± 2.0 c | 1.3 | 54.6 ± 4.4 a | 1.5 |
| Microwave (16 min) | 47.6 ± 2.6 a | 2.1 | 48.6 ± 2.3 a | 1.3 |
| Combined oven (13 min) | 37.3 ± 2.8 b | 1.6 | 48.4 ± 5.0 a | 1.3 |
| Broccoli | ||||
| Raw | 54.5 ± 3.7 d | 1.0 | 77.4 ± 5.8 ab | 1.0 |
| Boiling (8 min) | 138.5 ± 12.2 b | 2.5 | 85.0 ± 0.7 a | 1.1 |
| Steaming (10 min) | 200.2 ± 21.1 a | 3.7 | 81.5 ± 10.7 a | 1.1 |
| Microwave steaming (10 min) | 185.4 ± 2.9 a | 3.4 | 77.8 ± 1.8 ab | 1.0 |
| Microwave (8 min) | 88.3 ± 1.0 c | 1.6 | 62.8 ± 6.6 b | 0.8 |
| Combined oven (15 min) | 151.5 ± 11.1 b | 2.8 | 90.9 ± 16.3 a | 1.2 |
| Carrot | ||||
| Raw | 554.9 ± 44.6 a | 1.0 | 472.3 ± 29.5 b | 1.0 |
| Boiling (10 min) | 350.4 ± 20.6 c | 0.6 | 412.8 ± 34.5 b | 0.9 |
| Steaming (10 min) | 320.2 ± 31.8 cd | 0.6 | 401.9 ± 12.2 b | 0.9 |
| Microwave steaming (10 min) | 320.7 ± 9.2 cd | 0.6 | 455.9 ± 43.1 b | 1.0 |
| Microwave (10 min) | 443.0 ± 13.0 b | 0.8 | 316.7 ± 61.1 c | 0.7 |
| Combined oven (11 min) | 298.7 ± 19.2 d | 0.5 | 627.6 ± 51.3 a | 1.3 |
a–d For each vegetable and attribute, in columns, the values followed by the same letters do not differ by the Fischer test (p > 0.05). Carotenoid content is expressed based on the vegetable’s fresh weight.