• Korean journal of food and cookery science
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• v.15 no.4
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• pp.382-387
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• 1999

This study was conducted to investigate the changes of mineral contents in radish leaves, soybean sprout and chwi namul by cooking method(boiling, steaming, sauting) and cooking time(1, 3, 5 min.). The residual rate of minerals(such as Calcium, Sodium, Potassium, Iron and Magnesium) in radish leaves, soybean sprout and chwi namul by 1 minute sauting was the range of 83.2 to 99.1%. It was shown that sauting was desirable method for all three vegetables. The residual rate by the cooking method was sauting, steaming, boiling, in that order, but boiling in radish leaves and chwi namul were more desirable method than steaming for Calcium use. At the cooking method and cooking time, Potassium content in soybean sprout was reduced remarkably in 5 minutes boiling. Boiling of radish leaves and soybean sprout showed that Sodium was reduced remarkably after 5 minutes of boiling, 54.4% for radish leaves and 19.9% for soybean sprout, respectively.