give two cooking practices that lead To the loss of nutrients in food Materials
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How Cooking Affects the Nutrient Content of Foods
Nutrient Content Is Often Altered During Cooking. Cooking food improves digestion and increases absorption of many nutrients (1, 2). ...
Boiling, Simmering and Poaching. ...
Grilling and Broiling. ...
Microwaving. ...
Roasting and Baking. ...
Sautéing and Stir-Frying. ...
Frying. ...
Steaming.
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- Ifcooking is done in excess of water and the water is thrown away from cooking many water soluble vitamins and minerals are loss.
- if cooking is done at high temperature many proteins and vitamins like Vitamin C are destroyed
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