B‐11,12

[B-12] Effect of cooking on mineral and polyphenol levels in roots vegetables

*Satoko Akiyama^1,2, Takagishi Tomohisa², Ikeda Masayo^1,2, Suzuno Hiroko^1,2 (1. Tokyo University of Agriculture, 2. Graduate School of Tokyo University of Agriculture)

Keywords:mineral, polyphenol, roots vegetables