Research On The Impact Of Cooking Methods And Home Treatment Habits For The Nutrition Quality And Carbon Emissions In Cauliflower

The research studied the whole home treatment process including different cooking methods, home treatment habits and human metabolism that how to impact the nutrients and carbon emissions in cauliflower. Different cooking methods on cauliflower have a detrimental effect on nutritional in varying degrees. Boiling damaged the vitamin C content significantly which is about60%. Steaming was the best cooking method which can maintain most nutritious among all the cooking methods which impacted less for the protein, soluble suga(?) content. The salt had little impact in protein, soluble sugar content and a small amount of sait helps vitamin C exudates from cells, but excesses salt was not conducive to the protection of vitamins. Comparison of different cooking methods found that boiling timely after harvesting had a significant lowest carbon dioxide emission (160.38g CO2/200g cauliflower). Simulated gastric digestion showed the cooking had a significant impact in digestion, but simply extending the cooking time did not improve the digestion and brought more harm to the nutrients. Comparing with the TCHTH, RTECHTH preserved more protein, soluble suga(?) nutritional contents after one day storage, but more damage to vitamin C. Conversely. TCHTH and boiling timely after harvesting, the common treatment methods currently employed, have been known to be environment friendlier than other methods. The GWP of200g cauliflower with TCHTH is about30g CO2less than RTECHTH.