Chicken eggs are an important component for creating the characteristic structure of many cakes, especially those with a porous structure. Eggs have a high nutritional value and multifunctional properties, including emulsification, foaming, and flavoring (Kohrs, Herald, Aramouni, & Abughoush, 2010). Reducing the consumption of animal-based products (including chicken eggs) and increasing that of plant-based foods are future consumer trends in the world. Besides that, some proteins in eggs, such as ovomucoid (Gal d1), ovalbumin (Gal d2), ovotransferrin (Gal d3), lysozyme (Gal d4), and albumin (Gal d5), cause egg allergy with symptoms such as skin rash,

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Sauropus androgynous is a green leafy vegetable in Vietnam. The proximate main compositions (protein, lipid, ash, and fiber) in leaves were 24.05±0.87, 4.20±0.02, 8.74±0.24, 7.21±1.19% dry weight (DW). This study aimed to determine the change of water-soluble vitamins and minerals of this vegetable plant when stored in polythene bags at a temperature of 6.2±2.89 C and moisture 49±13.23% and thermal processing. Throughout the storage period, the sample assessment results by High-Performance Liquid Chromography (HPLC) method revealed that, except for vitamin B3, almost water-soluble vitamins of S. androgynous tend to lose around 50% of their weight after 8-days in the refrigerator. After two days of storage, vitamin B3 increased substantially (123.39±19.45 mg/100g DW versus 203.75±3.94 mg/100g DW), then decreased slightly after every two days. The modification of minerals determined by the inductively coupled plasma mass spectrometry IPC-MS method in S. androgynous plant leaves occurred similarly over 8 days of storage. All the plant leaves were boiled in water for 15 min at 90-100 C with two-way pretreatments: rub and non-rub the leaves. All analyzed vitamins and minerals have decreased, but no significant differences between samples were treated in two different ways before thermal processing concerning several vitamins and minerals.