Cooked vegetable

Rectified oils have been redistilled to improve a particular property or characteristic, such as flavor or aroma. Eor example, natural oil of peppermint is frequently rectified to remove dimethyl sulfide, which has a powerful and objectionable cooked vegetable note deleterious to the use of the oil in cmme de menthe Hqueurs. Distillation is also used to remove psoralens, which are harmful photosensitizing agents present in natural bergamot oil. Color may be removed, eg, from cassia oil, by vacuum steam distillation. A desirable component, such as 1,8-cineole (eucalyptol) 85% in eucalyptus oil, may be... 

Other factors such as absorption of lead from cooking water and cookware can influence the amount of lead in cooked vegetables. The degree to which lead is released from plant tissue once the vegetable or fruit is consumed also influences a person s uptake of lead. 

Khanum F, Swamy MS, Sudarshana Krishna KR, Santhanam K and Viswanathan KR. 2000. Dietary fiber content of commonly fresh and cooked vegetables consumed in India. Plant Foods Hum Nutr 55 207-218. 

The main part of the passage describes how to cook vegetables. Only choice d indicates that vegetables are included in the dish. The other choices are not reflected in the passage. 

This experiment is flexible in that students may choose the samples they wish to analyze. It is suggested that several fruits and vegetables as well as an unknown ascorbic acid sample be available for analysis. The vitamin C content of raw and cooked vegetables can also be measured and compared. Commercially available vitamin C tablets or multivitamin pills provide interesting samples for analysis. The time required for this experiment can be adjusted by controlling the number and type of samples. 

Raw and cooked vegetables Extract sample with THF + Na2S04 + MgC03. Spheri-5 ODS 5 pm 220 X 4.6 mm MeCN/CH2Cl2/ MeOH, 70 20 10 a-Carotene, all-/ran.v-/3-carotene (separated from ci.v-/3-carotenes) Vis 450 nm 166... 

Raw and cooked vegetables, salads, fruits Extract with MeOH, reextract with THF. Partition into petroleum ether and water. Vydac 201 TP54 C,s 5 /xm 250 X 4.6 mm MeOH/THF, 95 5 Lutein, zeaxanthin, /3-cry ptoxan thin, a-carotene, /3-carotene, lycopene Vis 445 nm 167... 

Cooked onion, cooked vegetable nutty note T 10 ppb S 86... 

Wash or preferably cook vegetables and peel fruits that are eaten raw. 

One of the most valuable functions of water involves its ability to dissolve many different substances. For example, salt disappears when you sprinkle it into the water used to cook vegetables, as does sugar when you add it to your iced tea. In each case the disappearing substance is obviously still present—you can taste it. What happens when a solid dissolves To understand this process, we need to consider the nature of water. Liquid water consists of a collection of H20 molecules. An individual H20 molecule is bent or V-shaped, with an H—O—H angle of about 105° ... 

Dissolving solutes in liquids is very common. We dissolve salt in the water used to cook vegetables, sugar in iced tea, stains in cleaning fluid, gaseous carbon dioxide in water to make soda water, ethanol in gasoline to make gaso-hol, and so on. 

What about vegetables Similarly small amounts constitute a serving size. For raw veggies it s one cup. A half cup (4 ounces/ 120 ml) of tomato or other vegetable juices is a serving. A serving of any cooked vegetables would be just one-half cup (4 ounces). 

As a side note, I love the quote from the famed chef and cookbook author Julia Child, who said, If you don t want to cook vegetables till they re tender, eat crudites Crudites, of course, are a platter of raw veggies served before dinner or at cocktail parties. 

Cooking vegetables in small amoimts of water helps limit the amounts of water-soluble vitamins lost. 

Klein et al. (135) found that approximately one-half of the initial ascorbic acid in fresh raw spinach was retained in the cooked vegetable. The amount of water and vegetable (1 4) used in each method was constant, and cooking times were similar. No significant differences in ascorbic acid content between conventionally and microwave cooked spinach were found. 

Table XI. Effect of Holding and Reheating Cooked Vegetables on Ascorbic Acid Retention...

Different parts of M oleifera, i.e., leaves, flowers, roots and fraits, have traditionally been used for dietary purposes (110). In India and Philippine, village people use the fresh leaves to prepare fat foods (38,110). Fresh leaves have been used by Indian inhabitants for the preparation of cow and buffalo ghee from butterfat (107). The leaves mixed with chicken soup are used by Philippine women to enhance breast milk production (4). The leaves are also eaten commonly as a food by infants and children in Sonth India (28). The tree leaves are eaten as greens in salads and in vegetable curries in Malaysia and the Indian sub-continent (15,39). In Nigeria, M. oleifera leaves are eaten as cooked vegetables (28). 

African Americans of the West Indies traditionally were said to grind the hard white seeds into a flour that was baked into a crude bread or porridge. The terminal bud can be eaten as a vegetable and is considered superior to the traditional hearts of palm (Sabalpalmetto). Lee Peterson, in his classic Field Guide to Edible Wild Plants, says that the palm heart is "firm textured, yet tender and makes an excellent salad or cooked vegetable." Readers should be aware that harvesting this part of the plant will kill it. Fortunately with the... 

Cooked vegetables Carrot broth Vegetable cream Spices Flour... 

Sometimes some gastroenteric diseases are attributed erroneously to some more frequent enteric bacteria whereas the responsible is Bacillus cereus which is destroyed by the high temperature, but its spores survive and can multiply at normal temperature. For these reasons, cooked food, if it is stored not adequately, can present a contamination by these bacteria. The foods which may be contaminated are a long list including beer, pastas, wine, boiler rice, cooked vegetables and other foods present in general in the supermarket. It is therefore important to apply some... 

Chlorophyll retention In cooked vegetables was reported by Sweeney and Martin (14) to vary with tissue pH levels. Spinach with an Initial tissue pH of 6.8 retained over 60% of Its original chlorophyll content after boiling In water for 20 minutes. 

Texture of specific fruits and vegetables vary according to their composition, cell structure, and process treatments. The processes that affect the textural quality of some raw and cooked vegetables have been summarized ( ). ... 

In conclusion, there exists a significant Interplay between salts and pectins In determining the firmness of cooked vegetables. 

At a concentration of 1 ppm it is characterized by cooked-vegetable, green, alliaceous, mushroom, shellfish flavor with a tropical and fruity undertone (Chemisis, 1999). 

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