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Selenium losses on cooking Greek foods
Author(s) -
BRATAKOS M. S.,
ZAFIROPOULOS T. F.,
SISKOS P. A.,
IOANNOU P. V.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb01044.x
Subject(s) - selenium , food science , cooking methods , fish <actinopterygii> , chemistry , biology , organic chemistry , fishery
Summary The effect of various cooking practices (frying, grilling, boiling and canning) on the selenium content of selected food items has been determined. All foods examined upon cooking lost selenium and, in general, the harsher the cooking conditions the more selenium was lost. Fish lost 36–46%, meats 13–41%, cereals 20–30%, vegetables 12–37%, pulses and cereal products 5–10% selenium. It is estimated that Greeks receive 110 and c . 95 μg Se/day based on raw, and cooked plus uncooked foods, respectively. Cooking does not make a large difference to the daily selenium intake of Greeks because of their large consumption of bread.