Question

explain the effect of cooking of food on nutrive value and on colour and on texture​

Answer 1

Answer:

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The nutritional value of a food is lessened due to some nutrients being destroyed by heat or leeching into the cooking liquids. Textures of food also change when heated through the coagulation of proteins, cell walls breaking down and moisture evaporating from inside the food.

Answer 2

Answer:

The nutritional value of a food is lessened due to some nutrients being destroyed by heat or leeching into the cooking liquids. Textures of food also change when heated through the coagulation of proteins, cell walls breaking down and moisture evaporating from inside the food.