Abstract
Effect on principal nutrition ingredient of spinach,cabbage,spinach,endive dish under two ways of the microwave and the blanching were studied.The results showed that the contents of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave and the blanching were less than the new leaf vegetables.The losing of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave was less than the dealing with the blanching.
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Claims 4
Claim · model-written summary
Microwave and blanching lowered chlorophyll, saccharide and vitamin C contents of leaf vegetables relative to fresh vegetables.
Verbatim
e0“Effect on principal nutrition ingredient of spinach,cabbage,spinach,endive dish under two ways of the microwave and the blanching were studied”
e1“The results showed that the contents of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave and the blanching were less than the new leaf vegetables”
Claim · model-written summary
Microwave and blanching lowered protein content of leaf vegetables relative to fresh vegetables.
Verbatim
e0“Effect on principal nutrition ingredient of spinach,cabbage,spinach,endive dish under two ways of the microwave and the blanching were studied”
e1“The results showed that the contents of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave and the blanching were less than the new leaf vegetables”
Claim · model-written summary
Microwave caused less loss of chlorophyll, saccharide and vitamin C than blanching.
Verbatim
e0“Effect on principal nutrition ingredient of spinach,cabbage,spinach,endive dish under two ways of the microwave and the blanching were studied”
e2“The losing of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave was less than the dealing with the blanching”
Claim · model-written summary
Microwave caused less loss of protein than blanching.
Verbatim
e0“Effect on principal nutrition ingredient of spinach,cabbage,spinach,endive dish under two ways of the microwave and the blanching were studied”
e2“The losing of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave was less than the dealing with the blanching”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.