A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes

International Journal of Gastronomy and Food Science

Volumn 3, Issue , 2016, Pages 2-11

  Fabbri, Adriana D T ^a   Crosby, Guy A ^a  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

Cooking methods; Legumes; Nutritional quality; Preparation; Vegetables

Indexed keywords

EID: 84975793014     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2015.11.001     Document Type: Review

References (83)

1. America's Test Kitchen, Crosby, G., The Science of Good Cooking. 2012, Massachusetts: America's Test Kitchen, Brookline.
2. Aykroyd, W.R., Doughty, J., Legumes in Human Nutrition. FAO Food Nutr., 20, 1982, Food and Agriculture Organization of the United Nations, Rome, Italy, 1–152.
3. Azarnia, S., Boye, J.I., Warkentin, T., Malcolmson, L., Sabik, H., Bellido, A.S., Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chem. 124:1 (2011), 326–335, 10.1016/j.foodchem.2010.06.041.
4. Baldwin, D.E., Sous vide cooking: a review. Int. J. Gastron. Food Sci. 1:1 (2012), 15–30, 10.1016/j.ijgfs.2011.11.002.
5. Bartz, J.A., Brecht, J.K., Postharvest physiology and pathology of vegetables. Series: Food Science and Technology, second ed., 2002, CRC Press.
6. Bishnoi, S., Khetarpaul, N., Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chem. 47:2 (1993), 177–182, 10.1016/0308-8146(93)90240-G.
7. Blessington, T., Nzaramba, M.N., Scheuring, D.C., Hale, A.L., Reddivari, L., Miller, J.C. Jr., Cooking methods and storage treatments of potato: effects on carotenoids, antioxidant activity, and phenolics. Am. J. Potato Res. 87 (2010), 479–491, 10.1007/s12230-010-9150-7.
8. Block, G., Patterson, B., Subar, A., Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr. Cancer 18:1 (1992), 1–29, 10.1080/01635589209514201.
9. Bongoni, R., Verkerk, R., Steenbekkers, B., Dekker, M., Stieger, M., Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance. Plant Foods Hum. Nutr. 69:3 (2014), 228–234, 10.1007/s11130-014-0420-2.
10. Carvalho, L.M.J., Corrêa, M.M., Pereira, E.J., Nutti, M.R., Carvalho, J.L.V., Ribeiro, E.M.G., Freitas, S.C., Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. Food Nutr. Res. 56:0 (2012), 1–6, 10.3402/fnr.v56i0.15618.
11. Cavagnaro, P.F., Galmarini, C.R., Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content. J. Agric. Food Chem. 60:35 (2012), 8731–8737, 10.1021/jf301793b.
12. Czarnowska, M., Gujska, E., Effect of freezing technology and storage conditions on folate content in selected vegetables. Plant Foods Hum. Nutr. 67:4 (2012), 401–406, 10.1007/s11130-012-0312-2.
13. Dos Reis, L.C.R., de Oliveira, V.R., Hagen, M.E.K., Jablonski, A., Flôres, S.H., de Oliveira Rios, A., Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system. Food Chem. 172 (2015), 770–777, 10.1016/j.foodchem.2014.09.124.
14. Duhan, A., Khetarpaul, N., Bishnoi, S., Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods. Food Chem. 78 (2002), 9–14.
15. Duhan, A., Khetarpaul, N., Bishnoi, S., HCl-extractability of zinc and copper as affected by soaking, dehulling, cooking and germination of high yielding pigeon pea cultivars. J. Food Compos. Anal. 17:5 (2004), 597–604, 10.1016/j.jfca.2003.09.011.
16. Elmore, J.S., Dodson, A.T., Muttucumaru, N., Halford, N.G., Parry, M.A.J., Mottram, D.S., Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chem. 122:3 (2010), 753–760, 10.1016/j.foodchem.2010.03.049.
17. Faller, A.L.K., Fialho, E., The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res. Int. 42:1 (2009), 210–215, 10.1016/j.foodres.2008.10.009.
18. Fennema, O.R., Food Chemistry. third ed., 1996, Marcel Dekker, Inc., New York.
19. Ferreira, A.S.T., Naozuka, J., Kelmer, G.A.R., Oliveira, P.V., Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). J. Food Process., 2014, 6 pages, 10.1155/2014/972508.
20. García-Segovia, P., Andrés-Bello, A., Martínez-Monzó, J., Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. J. Food Eng. 88:1 (2008), 28–35, 10.1016/j.jfoodeng.2007.12.001.
21. Habiba, R., Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chem. 77:2 (2002), 187–192, 10.1016/S0308-8146(01)00335-1.
22. Hagen, S.F., Borge, G.I.A., Solhaug, K.A., Bengtsson, G.B., Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala). Postharvest Biol. Technol. 51:1 (2009), 36–42, 10.1016/j.postharvbio.2008.04.001.
23. He, F.J., Nowson, C.A., Lucas, M., MacGregor, G.A., Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. J. Hum. Hypertens. 21 (2007), 717–728, 10.1038/sj.jhh.1002212.
24. Institute of Medicine of the National Academies – IOM, Food and nutrition board. Dietary Reference Intakes: Energy, Carbohydrates, Fiber, Fat, Fatty acids, Cholesterol, Protein and Amino Acids. 2005, The National Academies Press, Washington, DC.
25. Johnson, I.T., Glucosinolates: bioavailability and importance to health. Int. J. Vitam. Nutr. Res. 72:1 (2002), 26–31.
26. Kahlon, T.S., Chiu, M.-C.M., Chapman, M.H., Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower. Nutr. Res. 27:12 (2007), 750–755, 10.1016/j.nutres.2007.09.011.
27. Kahlon, T.S., Chiu, M.-C.M., Chapman, M.H., Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. Nutr. Res. 28:6 (2008), 351–357, 10.1016/j.nutres.2008.03.007.
28. Kahlon, T.S., Milczarek, R.R., Chiu, M.M., In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods. Food Nutr. Sci. 3 (2012), 951–958.
29. Karmas, E., Harris, R.S., Nutritional Evaluation of Food Processing. third ed, 1988, Van Nostrand Reinhold, New York.
30. Koplı́k, R., Mestek, O., Komı́nková, J., Borková, M., Suchánek, M., Effect of cooking on phosphorus and trace elements species in peas. Food Chem. 85:1 (2004), 31–39, 10.1016/j.foodchem.2003.05.004.
31. Kopsell, D.E., Kopsell, D.A., Randle, W.M., Coolong, T.W., Sams, C.E., Curran-Celentano, J., Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility. J. Agric. Food Chem. 51:18 (2003), 5319–5325, 10.1021/jf034098n.
32. Lachman, J., Hamouz, K., Musilová, J., Hejtmánková, K., Kotíková, Z., Pazderů, K., Domkářová, J., Pivec, V., Cimr, J., Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. Food Chem. 138:2–3 (2013), 1189–1197, 10.1016/j.foodchem.2012.11.114.
33. Lachman, J., Hamouz, K., Orsák, M., Pivec, V., Hejtmánková, K., Pazderů, K., Dvořák, P., Čepl, J., Impact of selected factors – cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes. Food Chem. 133:4 (2012), 1107–1116, 10.1016/j.foodchem.2011.07.077.
34. Lee, E.J., Yoo, K.S., Jifon, J., Patil, B.S., Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents. J. Food Sci. 74:6 (2009), C475–C480, 10.1111/j.1750-3841.2009.01243.x.
35. Lee, S.U., Lee, J.H., Choi, S.H., Lee, J.S., Ohnisi-Kameyama, M., Kozukue, N., Levin, C.E., Friedman, M., Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated. J. Agric. Food Chem. 56 (2008), 8541–8548.
36. Lemos, M.A., Aliyu, M.M., Hungerford, G., Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. Food Chem. 173 (2015), 462–467, 10.1016/j.foodchem.2014.10.064.
37. Léon, L.F., de Elias, L.G., Bressani, R., Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris). Food Res. Int. 25:2 (1992), 131–136, 10.1016/0963-9969(92)90154-W.
38. Lin, C.-H., Chang, C.-Y., Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chem. 90:1–2 (2005), 9–15, 10.1016/j.foodchem.2004.02.053.
39. Lombard, K., Peffley, E., Geoffriau, E., Thompson, L., Herring, A., Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. J. Food Compos. Anal. 18:6 (2005), 571–581, 10.1016/j.jfca.2004.03.027.
40. Mahn, A., Reyes, A., An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing. Food Sci. Technol. Int. =Cienc. Y. Tecnol. Aliment. Int. 18:6 (2012), 503–514, 10.1177/1082013211433073.
41. Martínez-Hernández, G.B., Artés-Hernández, F., Gómez, P. a, Artés, F., Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT – Food Sci. Technol. 50:2 (2013), 707–714, 10.1016/j.lwt.2012.07.014.
42. McKillop, D.J., Pentieva, K., Daly, D., McPartlin, J.M., Hughes, J., Strain, J.J., Scott, J.M., McNulty, H., The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. Br. J. Nutr. 88:6 (2002), 681–688, 10.1079/BJN2002733.
43. Messina, V., Nutritional and health benefits of dried beans. Am. J. Clin. Nutr. 100:suppl. (2014), 437S–442S, 10.3945/ajcn.113.071472.
44. Micklander, E., Thybo, A.K., van den Berg, F., Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study. LWT – Food Sci. Technol. 41:9 (2008), 1710–1719, 10.1016/j.lwt.2007.10.015.
45. Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., Pellegrini, N., Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J. Agric. Food Chem. 56:1 (2008), 139–147, 10.1021/jf072304b.
46. Monero, D.A., Perez-Balibrea, S., Ferreres, F., Gil-Izquierdo, A., García-Viguera, C., Acylated anthocyanins in broccoli sprouts. Food Chem. 123:2 (2010), 358–363, 10.1016/j.foodchem.2010.04.044.
47. Moreno, D.A., Carvajal, M., Lopez-Berenguer, C., García-Viguera, C., Chemical and biological characterization of nutraceutical compounds of broccoli. J. Pharm. Biomed. Anal. 41:5 (2006), 1508–1522, 10.1016/j.jpba.2006.04.003 doi:http://dx.doi.org/.
48. Murador, D.C., da Cunha, D.T., de Rosso, V.V., Effects of cooking techniques on vegetable pigments: a meta-analytic approach to carotenoid and anthocyanin levels. Food Res. Int. 65:B (2014), 177–183, 10.1016/j.foodres.2014.06.015.
49. Németh, K., Takàcsova, M., Piskua, M.K., Effect of cooking on yellow onion quercetin. Pol. J. Food Nutr. Sci. 12:53 (2003), 170–174.
50. Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., Porrini, M., Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. J. Agric. Food Chem. 58:7 (2010), 4310–4321, 10.1021/jf904306r.
51. Perla, V., Holm, D.G., Jayanty, S.S., Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT – Food Sci. Technol. 45:2 (2012), 161–171, 10.1016/j.lwt.2011.08.005.
52. Poelman, A.A.M., Delahunty, C.M., de Graaf, C., Cooking time but not cooking method affects children's acceptance of Brassica vegetables. Food Qual. Prefer. 28:2 (2013), 441–448, 10.1016/j.foodqual.2012.12.003.
53. Prodanov, M., Sierra, I., Vidal-Valverde, C., Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes. Food Chem. 84:2 (2004), 271–277, 10.1016/S0308-8146(03)00211-5.
54. Ramírez-Cárdenas, L., Leonel, A.J., Costa, N.M.B., Reis, F.P., Zinc bioavailability in different beans as affected by cultivar type and cooking conditions. Food Res. Int. 43:2 (2010), 573–581, 10.1016/j.foodres.2009.07.023.
55. Rasmussen Reports, 2013. National survey of life style. URL: (http://www.rasmussenreports.com/public_content/lifestyle/general_lifestyle/january_2013/57_dine_out_at_least_once_a_week) (accessed 02.02.15).
56. Rodrigues, A.S., Pérez-Gregorio, M.R., García-Falcón, M.S., Simal-Gándara, J., Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs. Food Res. Int. 42:9 (2009), 1331–1336, 10.1016/j.foodres.2009.04.005.
57. Russo, M., di Sanzo, R., Cefaly, V., Carabetta, S., Serra, D., Fuda, S., Non-destructive flavour evaluation of red onion (Allium cepa L.) ecotypes: an electronic-nose-based approach. Food Chem. 141:2 (2013), 896–899, 10.1016/j.foodchem.2013.03.052.
58. Saikia, P., Sarkar, C.R., Borua, I., Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]. Food Chem. 67:4 (1999), 347–352, 10.1016/S0308-8146(98)00206-4.
59. Schoeninger, V., Coelho, S.R.M., Christ, D., Sampaio, S.C., Processing parameter optimization for obtaining dry beans with reduced cooking time. LWT – Food Sci. Technol. 56:1 (2014), 49–57, 10.1016/j.lwt.2013.11.007.
60. Siddiq, M., Uebersax, M.A., Dry beans and pulses: Production, processing and nutrition. 1st ed., 2012, Wiley-Blackwell.
61. Sila, D.N., Duvetter, T., De Roeck, A., Verlent, I., Smout, C., Moates, G.K., Van Loey, A., Texture changes of processed fruits and vegetables: potential use of high-pressure processing. Trends Food Sci. Technol. 19:6 (2008), 309–319, 10.1016/j.tifs.2007.12.007.
62. Siqueira, B.D.S., Vianello, R.P., Fernandes, K.F., Bassinello, P.Z., Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. LWT – Food Sci. Technol. 54:1 (2013), 13–17, 10.1016/j.lwt.2013.05.019.
63. Slavin, J.L., Lloyd, B., Health benefits of fruits and vegetables. Adv. Nutr. 3:4 (2012), 506–516, 10.3945/an.112.002154.
64. Smith, D.S., Cash, J.N., Nip, Wai-Kit, Hui, Y.H., Processing Vegetables: Science and Technology. first ed., 1997, CRC Press.
65. Stea, T.H., Johansson, M., Jägerstad, M., Frølich, W., Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chem. 101:3 (2007), 1095–1107, 10.1016/j.foodchem.2006.03.009.
66. Storey, M., Anderson, P., Income and race/ethnicity influence dietary fiber intake and vegetable consumption. Nutr. Res. 34:10 (2014), 844–850, 10.1016/j.nutres.2014.08.016.
67. Taiwo, K.A., Akanbi, O.C., The effects of soaking and cooking time on the cooking properties of ltvo Cowpea varieties. J. Food Eng. 33 (1997), 337–346.
68. Tiwari, U., Cummins, E., Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations. Food Res. Int. 50:2 (2013), 497–506, 10.1016/j.foodres.2011.09.007.
69. United States Department of Agriculture – USDA, 2007. USDA Table of Nutrient Retention Factors. Release 6. URL: (http://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/retn/retn06.pdf) (accessed 01.03.15).
70. United States Department of Agriculture – USDA, 2010. Item Clusters, Percent of Consumption, and Representative Foods for Typical Choices Food Patterns. URL: (http://www.cnpp.usda.gov/sites/default/files/usda_food_patterns/TableA-1ListOfTypicalRepFoodsWithPercentages.pdf) (accessed 15.01.15).
71. United States Department of Agriculture – USDA, 2011. USDA: Food Patterns. URL: (http://www.cnpp.usda.gov/sites/default/files/usda_food_patterns/USDAFoodPatternsSummaryTable.pdf) (accessed 18.01.15).
72. Van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P.R., Eisenbrand, G., A review on the beneficial aspects of food processing. Mol. Nutr. Food Res. 54:9 (2010), 1215–1247, 10.1002/mnfr.200900608.
73. Verkerk, R., Schreiner, M., Krumbein, A., Ciska, E., Holst, B., Rowland, I., De Schrijver, R., Hansen, M., Gerhäuser, C., Mithen, R., Dekker, M., Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Mol. Nutr. Food Res. 53 (2009), S219–S265 doi: 0.1002/mnfr.200800065.
74. Wachtel-Galor, S., Wong, K.W., Benzie, I.F.F., The effect of cooking on Brassica vegetables. Food Chem. 110:3 (2008), 706–710, 10.1016/j.foodchem.2008.02.056.
75. Wang, N., Hatcher, D.W., Gawalko, E.J., Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum). Food Chem. 111:1 (2008), 132–138, 10.1016/j.foodchem.2008.03.047.
76. Wang, N., Hatcher, D.W., Tyler, R.T., Toews, R., Gawalko, E.J., Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Res. Int. 43:2 (2010), 589–594, 10.1016/j.foodres.2009.07.012.
77. Wang, N., Hatcher, D.W., Warkentin, T.D., Toews, R., Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum). Food Chem. 118:1 (2010), 109–115, 10.1016/j.foodchem.2009.04.082.
78. Wilson, E.A., Demmig‐Adams, B., Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions. Nutr. Food Sci. 37:3 (2007), 178–183, 10.1108/00346650710749071.
79. World Health Organization – WHO, 2003. Fruit and Vegetable Promotion Initiative – A Meeting Report, Genena, Switzerland, 25–27 August. URL: (http://www.who.int/dietphysicalactivity/publications/fandv_promotion_initiative_report.pdf?ua=1) (accessed 15.01.15).
80. World Health Organization and Food and Agriculture Organization of the United Nations – WHO/FAO, 2005. Fruit and vegetables for health. Report of a Joint FAO/WHO Workshop, 1–3 September 2004, Kobe, Japan. URL: (http://www.fao.org/ag/magazine/fao-who-fv.pdf) (accessed 18.01.15).
81. Yoo, K.S., Lee, E.J., Patil, B.S., Changes in flavor precursors, pungency, and sugar content in short-day onion bulbs during 5-month storage at various temperatures or in controlled atmosphere. J. Food Sci. 77:2 (2012), C216–C221, 10.1111/j.1750-3841.2011.02529.x.
82. Yuan, G., Sun, B., Yuan, J., Wang, Q., Effects of different cooking methods on health-promoting compounds of broccoli. J. Zhejiang Univ. Sci. B 10:8 (2009), 580–588, 10.1631/jzus.B0920051.
83. Zia-ur-Rehman, Z., Islam, M., Shah, W., Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables. Food Chem. 80:2 (2003), 237–240, 10.1016/S0308-8146(02)00259-5.