Table 1 Description of onion extracts (0 min, 1 min, 3 min, 6 min, 10 min, 15 min steamed)
From: Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity
Time (min) | Fresh wt (g) | Temp (°C) | Texture |
|---|---|---|---|
0 min (raw) | 30.56 ± 3.89 | 17.22 ± 2.47 | 0.0 |
1 min | 31.76 ± 4.66 | 43.755 ± 9.17 | 0.5 |
3 min | 30.79 ± 3.96 | 66.03 ± 5.52 | 1.5 |
6 min | 31.87 ± 4.58 | 76.06 ± 7.33 | 2.5 |
10 min | 35.73 ± 4.39 | 84.90 ± 4.27 | 4.0 |
15 min | 35.02 ± 3.72 | 90.42 ± 2.34 | 5.0 |