Table 2

Treatment	Foodstuff	Procedure	Parameter (Nutrients)	Quantities	Reference
Blanching	Broccoli	Blanched by a traditional process (92°C for 0.5 to 4 min)	Protein , Ashes (%_db)	42.62 ± 4.88, 4.220 ± 0.99	[32]
			Vitamin C (mg/100 g_{dry samples})	459.77 ± 0.77
			Iron and Phosphorus (mg/100 g_{dry samples})	4.19 ± 0.15 and 516.79 ± 39.24
		Blanching by microwave (2450 MHz with 950 W for 3 min)	Protein , Ashes (%_db)	44.34 ± 1.92, 9.11 ± 0.45
			Vitamin C (mg/100 gdry samples)	565.56 ± 1.49
			Iron and Phosphorus (mg/100 g_{dry samples})	6.34 ± 1.49 and 905.48 ± 46.95
	Green beans	Boiling water (100°C for 2 min)	Vitamin C retention (%)	84.7	[33]
	Green beans	Microwave blanching (Domestic 650 W, 2450 MHz, for 60 s	Vitamin C retention (%)	88.5	[33]
	Frozen spinach	Boiling water (90°C ± 2 for 3.5 min)	Vitamin C retention (%)	33.3	[30]
	Frozen spinach	Microwave blanching (pilot scale, 3990 W, 2450 MHz, 90 s)	Vitamin C retention (%)	59.1	[30]

Table 2: Nutritive values of different food products after microwave and traditional blanching.