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October 23, 2025International Journal of Leading Research Publication.Open Access

Impact of Cooking Methods on Nutrient Retention and Chemical Composition of Common Indian Vegetables

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Authors

MRM. Priya RaniA-Anu Kathuria -

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Overview

Review uncovers how cooking methods affect vitamin C and carotenoids in vegetables, suggesting better nutrient preservation through steaming and blanching.

Key Points

  • Nutrient retention varies with cooking methods, influencing health benefits significantly.
  • Microwaving and steaming preserve more nutrients, especially vitamin C and carotenoids, compared to boiling.
  • Analysis of cooking methods highlights nutritional trade-offs and recommendations for best practices in households.
  • Significant implications for dietary practices and guidance on nutrient preservation during cooking.

Cite This Study

Rani et al. (2025) studied this question.

synapsesocial.com/papers/68f9840c1881b68f3b7aea2fhttps://doi.org/10.70528/ijlrp.v6.i10.1802
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Changes in Nutritional and Bioactive Profiles of Vegetables Induced by Traditional and Radiation Cooking Methods: A Review2026
  2. 2Impact of Culinary Techniques on Nutritional Profiling: Unraveling the Transformation of Proteins and Vegetables in Cooking2024
  3. 3Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh2024
  4. 4Impact of traditional cooking methods on total phenolics, flavonoids, and antioxidant capacities of dark green leafy vegetables2026
  5. 5Effect of Cooking methods on Total Phenolics and Antioxidant activity of selected wild Edible plants2024 · 2 citations