Describe in details any four cooking practices common in your region for (pulses/rice/Wheat/Maizeect).predict the nutrients which are likely to be lost to a substantial degree in each.
Answers
Answered by
12
During cooking, the natural forms of many foods are processed for human consumption. Many physical and chemical reactions occur during the processing or preparation of foods. Selection of the right cooking method to maximise the nutritional quality of your meal is the key to healthy eating. There is no perfect method of cooking that conserves all nutrients. This article helps you understand the effects of cooking on the nutrients in food and ways to retain its nutritional value.
Right or wrong?
Let's start with a comparison of two ways to cook a couple of vegetables:
1. Cooking cauliflower:
What's wrong: What do you do when you see a worm squiggling in your cauliflower? Boil the florets in water? Well, that’s certainly not the best way to do it because boiling kills the antioxidants such as vitamin C along with the worm. Microwaving also reduces cauliflower’s nutrient content.
What's right: Try steaming it instead. Steaming preserves the vitamin C and retains the crunchiness of the vegetable. To get rid of the worms, simply wash the florets in running water or water to which some salt has been added.
2. Cooking tomatoes:
What's wrong: Tomatoes contain lycopene that prevent heart disease. If you think that eating it raw or steamed is the best way to get its full benefit, you’re mistaken.
What's right: To get the maximum benefit out of the lycopene in tomatoes, chop them up and add them to your curries or rasam. You’ll love the tangy flavour and make the most of its nutrient content as well.
Does this make you wonder what's the right technique to employ in your kitchen so you can serve your child a healthy meal?
5 cooking tips to preserve nutrients
Recent studies have shown that there are several ways to enhance the availability of healthy nutrients through proper cooking techniques.
Pre-preparation phase
Techniques like pasteurisation and canning involves cooking, so canned fruits, vegetables and pasteurised milk need not be cooked again, but can be reheated on the stovetop or in the microwave oven for shorter time.
Wash all fresh fruits and vegetables with cool tap water and avoid soaking when you wash to prevent leaching in water.
Reduce the number of times you rinse pulses and grains, such as rice, before cooking, as nutrients may wash down the drain.
Right or wrong?
Let's start with a comparison of two ways to cook a couple of vegetables:
1. Cooking cauliflower:
What's wrong: What do you do when you see a worm squiggling in your cauliflower? Boil the florets in water? Well, that’s certainly not the best way to do it because boiling kills the antioxidants such as vitamin C along with the worm. Microwaving also reduces cauliflower’s nutrient content.
What's right: Try steaming it instead. Steaming preserves the vitamin C and retains the crunchiness of the vegetable. To get rid of the worms, simply wash the florets in running water or water to which some salt has been added.
2. Cooking tomatoes:
What's wrong: Tomatoes contain lycopene that prevent heart disease. If you think that eating it raw or steamed is the best way to get its full benefit, you’re mistaken.
What's right: To get the maximum benefit out of the lycopene in tomatoes, chop them up and add them to your curries or rasam. You’ll love the tangy flavour and make the most of its nutrient content as well.
Does this make you wonder what's the right technique to employ in your kitchen so you can serve your child a healthy meal?
5 cooking tips to preserve nutrients
Recent studies have shown that there are several ways to enhance the availability of healthy nutrients through proper cooking techniques.
Pre-preparation phase
Techniques like pasteurisation and canning involves cooking, so canned fruits, vegetables and pasteurised milk need not be cooked again, but can be reheated on the stovetop or in the microwave oven for shorter time.
Wash all fresh fruits and vegetables with cool tap water and avoid soaking when you wash to prevent leaching in water.
Reduce the number of times you rinse pulses and grains, such as rice, before cooking, as nutrients may wash down the drain.
Similar questions