|
|
Arginine more in cooked than raw mustard greens???
Posted by:
VeganLife
()
Date: September 26, 2006 09:29AM According to www.nutritiondata.com mustard greens that are boiled and salted have more arginine (an amino acid) than raw mustard greens! Here is the link: [www.nutritiondata.com]. How is that possible??? Re: Arginine more in cooked than raw mustard greens???
Posted by:
Funky Rob
()
Date: September 26, 2006 11:27AM Two possible reasons:
1) There maybe more mustard greens boiled up to make the same weight as the raw greens (so cooking is concentrating the nutrients). 2) Some nutrients do become more available when cooked (according to science) but that doesn't necessarily make them better, what do you want, more damaged nutrients or the original quality raw nutrients? Rob -- Rob Hull - Funky Raw My blog: [www.rawrob.com] Re: Arginine more in cooked than raw mustard greens???
Posted by:
sodoffsocks
()
Date: September 26, 2006 03:40PM Comparing the level of Arginine to water perhaps what is going on? Although it appears 100grams of raw mustard greens have more Arginine, but less water. So if you where to dehydrate both, cooked would appear to have more, although it probably didn't get extra arginine, but the less of everything else (destroyed during cooking), which makes the relative levels of arginine appear higher.
Cooked mustard greens (100g): Arginine: 165mg Water: 94.4g Raw mustard greens (100g): Arginine: 197mg Water: 90.8g I don't think it's anything to worry about, just a kind of mathematically illusion from how ever they are rating/ranking the foods. Ian. Re: Arginine more in cooked than raw mustard greens???
Posted by:
Bryan
()
Date: September 26, 2006 06:14PM As you cook a food, it becomes more concentrated in certain nutrients because the water evaporates. However, other nutrients get turned into toxins (fats, carbs, proteins), and some nutrient just get killed (like vitamins, minerals, fiber). Sorry, only registered users may post in this forum.
|
|
