Effects of Cooking and Storage on the Nutritional Value of Eggs
Effects of Cooking and Storage on the Nutritional Value of Eggs
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DOI：
10.1002/9780470376973.ch17
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发表时间：
2008-04
期刊：
影响因子：
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通讯作者：
G. Bedogni;N. Battistini
中科院分区：
文献类型：
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作者：
G. Bedogni;N. Battistini
“对于这项研究和发现，还有什么比医学更合适的名称呢？”因为这一发现是为了人类的健康，为了人类的救赎和饮食，而不是那些带来麻烦、疾病和死亡的养生法。”这就是《希波克拉底文集》中最著名的专著《医学史》的作者如何预示烹饪的发现，在他的叙述中，烹饪标志着医学的开端。即使现在这样的断言被认为是夸张的，它也有一定的道理。除了使食物更易消化外，烹饪实际上还增加了某些矿物质（如铁）的可用性。然而，烹饪也可能降低某些营养素的含量，尤其是维生素。储存是人类的另一项“发现”，它大大改善了人类的食物摄入量。然而，储存也可能造成营养物质的损失。本章简要回顾了烹调和储存对鸡蛋营养价值的影响。
“And to this research and discovery which name more appropriate than Medicine could be given? Because this discovery was made for the health of man, for his salvation and feeding, in place of that regimen from which troubles, diseases and death were coming”: 1 this is how the author of De Antica Medicina—the most famous treatise of the Corpus Hippocraticum—heralds the discovery of cooking, which, in his account, marked the beginning of medicine. Even if nowadays such an assertion is considered exaggerated, there is some truth in it. Apart from making foods more digestible, cooking actually increases the availability of some minerals (eg, iron). 2 However, cooking may also reduce the content of some nutrients, especially vitamins. 3, 4 Storage is another “discovery” of humans that has substantially improved their food intake. However, storage may also produce loss of nutrients. 3 This chapter offers a brief critical review of the effects of cooking and storage on the nutritional value of the hen egg.