Determination of Nutrient Values of Tuberous Vegetables Using Different Cooking Methods

Objective: To investigate the nutrient quality of tuberous vegetables using different cooking methods such as boiling, steaming, and microwaving. Carrot (Daucus carota), radish (Raphanus sativus), and beetroot (Beta vulgaris) were used for the study. Results: This study identified the best cooking method for retaining nutrients and antioxidant activity in carrot, beetroot, and radish samples. Physiochemical analysis (pH and color measurement), nutrient quality testing (ascorbic acid, beta-carotene, total flavonoid content, total phenolic content, and iron), and antioxidant activity were done. It was observed that steaming is the best cooking method for retaining nutrients and antioxidant activity in carrot, beetroot, and radish samples. It minimizes nutrient loss and preserves antioxidant activity, making it a recommended cooking method compared to the other methods.