摘要：We examine the effects of different cooking methods (conventional cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of fresh Ladys finger (Abelmoschus esculentus L.) and Cucumber (Cucumis sativus L.) grown in Bangladesh. The moisture and ash content in raw Ladys finger were 92.80% and 0.65%, respectively, for Cucumber they were 93.30% and 0.50%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.29%, respectively, for Ladys finger whereas 94.50% and 0.50%, respectively, for Cucumber. On the other hand, microwave cooking food showed the values were 93.32% and 0.47%, respectively, for Ladys finger, whereas 93.60% and 0.50%, respectively, for Cucumber. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.
关键词：Microwave cooking;nutritional value;fresh vegetables;abelmoschus esculentus L.;cucumis sativus L
