Question

Explain the various improper cooking practices that lead to loss of
nutrients from the food.

Answer 1

Answer:

Microwaving, frying, boiling, are the pre cooking practices which led to the loss of nutrients in food materials. The nutrients in vegetables and fruits are concentrated just below the skin, so peeling before boiling increases the loss of Vitamin C, Folic Acid and other B vitamins

Explanation:

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Answer 2

HERE IS YOUR ANSWER MATE....;

There are prime three cooking methods that destroy nutrients -

-Processing : Turning organic produce into a less healthy alternative. Few practices include pickling, excessive washing of pulses, extraction of bran from organic grain produce.

Over Heating/Cooking : Various phytonutrients, enzymes, probiotics, and vitamins do no survive the heating process, which depletes the food of these life-promoting nutrients.Finally, microwaving is the worst way to cook food because they excite the water molecules inside whatever you are cooking, causing heat to be formed from the inside out. This results in a cell-by-cell nuking of the food causing near-total molecular decomposition of the vitamins and phytonutrients that promote disease.

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Irradiation : This exposes food to radioactive materials, such as cesium-137 and cobalt-60, to kill insects, bacteria, molds, and fungi, prevent sprouting, and extend shelf life. Unfortunately, foods that have been irradiated are destroyed with 5 and 80 percent of vitamins and nutrients found in a variety of foods including essential vitamins A, B complex, C, E, and K. As an example, irradiated eggs lose 80 percent of vitamin A and orange juice loses 48 percent of beta-carotene.

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