Establishment of a cooking method for increase in dietary folate intake of women responsible for the health of the next generation

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The fried method appeared to be the cooking method to retain the folic acid in foods. It was thought the possibility to inhibit a folate loss of the spinach was thought to be cooked a folic acid egg with spinach. The asparagus has higher residual rate than the spinach, it was thought the possibility that the difference of the edible part participated in folic acid residual rate was thought about.In addition, there is the folic acid in folic acid eggs with folic acid binding protein and is possibility that it had some kind of influences on folate heating stability.