Question

How does Iron loss during cooking​

Answer 1

Answer:

Using iron cookware could be a simple and practical way of increasing dietary iron. However, fewer and fewer consumers are using iron cookware. The major cause for the loss of iron during food preparation is cooking in liquid because iron will dissolve in the liquid.

Explanation:

Heating releases bound calcium, making more of the mineral available for the body to absorb. Cooking vegetables also increases the amount of magnesium and iron that are available to the body. Even so, in some cases vegetables may be better for you raw than cooked.

Answer 2

Answer:

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