Give two cooking praticses that lead to the loss of nutrients in the food materials
Answers
Answer:
NUTRIENTS LOST DURING COOKING :
Nutrients can be lost from food by one of three different means
• Intentional losses such as those that occur when cereals are milled, vegetables are peeled or individual nutrients are extracted from raw materials;
• Inevitable processing losses that result from blanching, sterilizing, cooking and drying foods;
• Accidental losses or avoidable losses due to inefficient processing or storage systems.
LOSS OF NUTRIENTS :
Vitamin A
Vitamin A is found in foods like spinach, methi, carrots etc. Vitamin A dissolves easily in fats and oils. So, when food is fried in oil, vitamin A comes out from the food and goes into oil.
Vitamin B
Vitamin B being water soluble, goes out of the rice and washes away with the water. After washing rice, it is soaked in water. Some more vitamin B goes out from the rice into the water during this process. Next, rice is boiled in water. A lot of water used to cook rice and the extra water thrown away contains some dissolved vitamin B. Cooking soda also destroys vitamin B.
Vitamin C
Vitamin C is an important nutrient which is easily destroyed by cooking. During cutting of vegetables and fruits some vitamin C is lost. Vitamin C is also lost when vegetables and fruits are washed after cutting and exposing cut vegetables to air for long periods before cooking. When the foods are cooked for a long time or the extra water thrown away contains some Vitamin C. Cooking soda also destroys vitamin C. Therefore, cooking procedures that minimize the loss of vitamin C result in conserving all other nutrients.
Explanation:
The two practices are boiling and washing repeatedly.
Hope this helps.