Question

List three cooking practices which can lead to the loss of nutrients present in food
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Answer 1

Explanation:

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.

Answer 2

Answer:

over boiling

cooking at high flame

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