Effect of Pre-Treatment Methods before Cooking on Mineral Retention in Siraegi (Raddish Leaves)

조리전 전처리 방법에 따른 시래기의 무기성분의 변화

Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.