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

油炸方法似乎是一种烹饪方法，可以保留食物中的叶酸。人们认为，将叶酸鸡蛋与菠菜一起煮熟，可以抑制菠菜中叶酸的损失。芦笋的残留率高于菠菜，认为可能是可食部分参与了叶酸残留率的差异，此外，叶酸结合蛋白的叶酸鸡蛋中含有叶酸，可能对叶酸的加热稳定性有一定的影响。

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.