Vegetables
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Oil-based dressings and nanoemulsion sauces boost kale’s nutrient uptake, study finds
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Researchers at the University of Missouri report that pairing kale with oil-based dressings or specially designed nanoemulsion sauces significantly improves the bioaccessibility of its key carotenoid nutrients in a lab model of human digestion. Cooking kale alone does not enhance this process, but oil-containing dressings and advanced emulsified sauces appear to offer greater benefits, potentially informing new food products aimed at maximizing vegetable nutrition.
‘채소 마법사’로 알려진 요시나가 진보 셰프가 전통 이탈리아 미네스트로네 수프의 채소 풍미를 강화하는 기술을 설명했다. 채소를 볶고 찌면 계절 재료를 사용해 자연스러운 단맛을 끌어낸다.