Question

(10)
Describe in details any four cooking practices common in your region for preparing
pulses/ Rice/Wheat/Maize etc. Predict the nutrients which are likely to be lost to a
substantial degree in each.
(10​

Answer 1

Answer:

Most of the time, rice, pulses, wheat, maize etc, are cooked and eaten instead of having them raw. ... So, it is advised to use the boiled water while cooking soups, gravies, sambar etc, without wasting it. Although stewing slowly takes time, it conserves the nutrients in the food substances.