Akademik Veri Yönetim Sistemi
VII. INTERNATIONAL ANKARA MULTIDISCIPLINARY STUDIES, Ankara, Türkiye, 5 - 06 Mart 2024, ss.1055-1060, (Tam Metin Bildiri)
Vegetables are essential for a healthy diet due to their high vitamin, mineral, phytochemical, and dietary
fiber content. In particular, their dietary fiber content and antioxidant vitamins (vitamin A, C, and E)
play a significant role in human health. Adequate vegetable consumption may protect against some
chronic diseases such as obesity, metabolic syndrome, diabetes, cardiovascular diseases, and cancer and
may improve the risk factors associated with these diseases. Recent research has shown that the
nutritional quality of vegetable can be improved by the cooking method. For this reason, it is important
to choose the ideal cooking method to obtain the maximum nutritional value from vegetables and
consume sufficient amounts of vegetables daily. The cooking method causes various changes and
interactions among its components, which can be positive or negative. Therefore, understanding the
changes in vegetables that occur during the cooking and delivery to the table is important for both
scientific study and consumers. Furthermore, it is important to cook each vegetable using the appropriate
method and time to ensure optimal taste and texture. Moreover, it is recommended to consume cooked
vegetables as soon as possible to maximize their freshness and nutritional benefits. This study aims to
review recent research and provide insights into how cooking affects the nutrient content of vegetables.
This review can help consumers and chefs make informed decisions on how to maximize the nutrient
value of vegetables and identify crucial stages during cooking where nutrient loss may occur.