Effects of cooking methods on the amino acid and mineral contents in the buds of Aralia elata

Aralia elata buds contain many nutrients and have pleasant taste as well as unique flavor. However, there is currently no information regarding the effects of cooking methods on the nutrient contents. Boiling, steaming and stir-frying were used, and their influences on the amino acid and mineral contents were evaluated. Our results showed that boiling did not change the amino acid contents relative to the raw buds, but steaming and stir-frying significantly decreased amino acid contents. In addition, steaming increased the majority of the mineral contents, but the mineral contents decreased with the other cooking methods. The results suggest that boiling benefits the retention of amino acids, and substantial amounts of amino acids and minerals can be lost during stir-frying. Therefore, stir-frying is not an appropriate cooking method for retaining nutrients in Aralia elata buds compared with other cooking methods and is not recommended for preparing buds for human consumption.

Abstract licence: CC BY-NC

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