Cooking makes food items soft and easily digestible. However overcooking leads to loss of nutrients.Justify the statement.
explain in detail please
Answers
Answer:
Cooking food causes a series of chemical reactions that change the food to make it edible. Did you know the United Kingdom's Food Standards Agency launched a campaign against over-browning cooked foods? We all know how delicious a grilled steak or chicken is when you cook it so that the outside of the meat has slightly charred bits. The same occurs if you cook nicely browned roast veggies. While in Singapore on a recent holiday with my family I read an article in the 'The Straits Times' about the United Kingdom's new campaign against over-browning foods. So I started researching a bit further. I don't know if you are like me but I love the flavour of crusty bits on my BBQ meat and veggies, so I needed to discover whether this was anything to worry about or not. As it turns out, heat speeds up chemical reactions and this affects the food both in good and bad ways. Overcooking can affect the quality of food - firstly it makes food harder to digest and metabolize, and secondly, charred and burnt foods contain carcinogenic substances. However, there are ways to cook and reduce the negative affects.
Answer:
Yes, because when we overcooks the nutrients particles which are present in food are get converted vapour so overcooking leads to loss of nutrients.
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