Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Figures & data

Table 1 The Effect of Cooking on the B-Carotene Content of Some Vegetables Consumed in Ethiopia

Type of Vegetables	B-Carotene Content (Nano/100gm)		Cooking Methods	References
	Raw	Cooked
Kale	6100.45	4400.08	Sautéing	[128]
Carrot	5800.09	4300.30	Steaming, Boiling, braising	[129]
Spinach	800.12	500.18	Steaming and blanching	[130]
Cabbage	46.97	12.47	Boiling or blanching	[130]
Tomato	200.29	-
Pumpkin	200.63	-

Note: Own collection and synthesis.

Table 2 Cooking Standards of Selected Vegetables and Figures of Malnutrition in Ethiopia and the World

Cooking Methods	List of Vegetables	Cooking Standards (Minute)	Malnutrition Percentage in Ethiopia and WHO Average (*)				References
			Stunting Percentage	Wasting Percentage	Underweight Percentage	Vitamin and Mineral Deficiency
Boiling	Broccoli	6–8	38% (21.9*)	10% (7.3*)	24% (9.7*)	60–70% (31*)	[130]
	Cauliflower	5–10
	Cabbage	12–15
	Asparagus	1–10
	Beetroot	45–1 hr.
	Carrot	4–12
	Lettuce	10–12
	Leek	18–25
	Spinach	3–5
Steaming	Broccoli	10–12	38% (21.9*)	10% (7.3*)	24% (9.7*)	60–70% (31*)
	Cauliflower	4–8
	Cabbage	6–8
	Asparagus	4–5
	Beetroot	30 −40
	Carrot	10–12
	Lettuce	20
	Leek	10
	Spinach	3
Blanching	Broccoli	30–60	38% (21.9*)	10% (7.3*)	24% (9.7*)	60–70% (31*)
	Cauliflower	2
	Cabbage	3–5
	Asparagus	3–4
	Beetroot	5
	Carrot	3
	Lettuce	1
	Leek	30
	Spinach	2
Stir-frying	Broccoli	4–5	38% (21.9*)	10% (7.3*)	24% (9.7*)	60–70% (31*)
	Cauliflower	5
	Cabbage	8–12
	Asparagus	3
	Beetroot	15–20
	Carrot	9–10
	Lettuce	10–12
	Leek	8–10
	Spinach	30–60
Sauteing	Broccoli	3–4	38% (21.9*)	10% (7.3*)	24% (9.7*)	60–70% (31*)
	Cauliflower	6
	Cabbage	10–15
	Asparagus	3–4
	Beetroot	30–60
	Carrot	7–8
	Lettuce	10–12
	Leek	10–15
	Spinach	3–5

Note: Own collection and synthesis.

Abbreviation: *WHO, World Health Organization.

Table 3 The Impact of Cooking on Selected Vegetables and Associated Problems

List of Vegetables	Losses Due to Cooking Problems
	Broccoli	Cauliflower	Cabbage	Asparagus	Beetroot	Carrot	Lettuce	Leek	Spinach
Effects of cooking problems	Loss of >50% Vit.C and B	Loss of minerals and antioxidants	Vitamin loss	Loss of heat sensitive nutrients like Vit. C	Loss of Soluble fiber	Loss of Soluble fiber	Loss of >50% Vit.C	–	Loss of >50% Vit.C
	Texture, flavor, color and nutrient content loss	Mushy and loss a lot of their natural flavor	Decrease the amount of K, Mg Ca, and sodium	Minerals antioxidants and fiber Oxidative damage	–	–	Loss of Anthocyanins	Loss of Vit A, C, and K	–

Note: Own collection and synthesis.

Abbreviation: Vit., vitamins.

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