Question

3.What precautions should be taken while cooking,so that the nutrients in food do not get destroyed?
ANS-
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Answer 1

Answer:

The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.

Explanation:

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Answer 2

Answer:

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• When peeling the skin of vegetables do peel as thinly as possible.
• Do not cut vegetables into very small cubes as the surface area of vegetable increases that comes in contact with oxygen, destroying more.
• Don’t soak vegetables in water to prevent discoloration-Almost 40% of water-soluble vitamins and minerals are lost in the water.
• Salads should be prepared just before serving and should be served in closed dishes to avoid excessive exposure to air.
• Do not keep milk open or exposed to light, as a considerable destruction of riboflavin can occur.
• It is preferable to cook vegetables in a minimum amount of water keeping the vessel covered and to consume it as soon as possible. Reheating cooked vegetables further destroys vitamins.
• Root vegetables should be boiled with skins on and then peeled after boiling.
• Deep frying and heating for a long time or heating at a high temperature should be avoided during cooking.