Question

By using which of the following method, nutrients are lost?​

Answer 1

Answer:

Nutrients like vitamin B and C are lost when foods are boiled or soaked in water and the water is thrown away. Nutrients like vitamin A are lost when fats are used for cooking foods. Loss of nutrients in vegetables begins from preparation onward and is greater during the cooking process.

Answer 2

Answer: This may help you

Explanation:

• Losses begin from pre-preparation onwards, like peeling the vitamins presents under the skin may be lost.

• Carrots have a valuable layer of nutrients under the skin so they should be scraped but not peeled thick.

• Throwing away outer leaves of cabbage can result in loss of carotene.

• Beet root, carrot and cauliflower leaves are very nutritious, hence discarding these leaves results in loss of nutrients.