7. What effect of heat is shown when vegetables are cooked in boiled water
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Heating releases bound calcium, making more of the mineral available for the body to absorb. Cooking vegetables also increases the amount of magnesium and iron that are available to the body. Even so, in some cases vegetables may be better for you raw than cooked.
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Cooking is the application of heat to food to make it safer to eat, digestible and more palatable. Cooking also changes the appearance of the food. Heat breaks down the cellulose and the starches present, changes and blend flavor within the food, and also destroy bacteria to make food digestible.
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