Question

Many nutrients are lost by cooking re-heating many times, washing
the vegetables after cutting them into small pieces.
a) How do you prevent loss of nutrients from food during cooking ?
b) Why should we cut the vegetables into big pieces ?​

Answer 1

Answer:

a) by covering it by a led.

b) so. we can cut it later

Answer 2

Answer:

The three factors that lead to nutrient loss are heat, oxygen, and light. The interiors of uncut produce are protected from oxygen and light but exposed when cut.The nutrient that suffers the heaviest hit in cut fruits and vegetables is probably vitamin C, although some vitamin A and vitamin E get lost as well. These vitamins are antioxidants, which means they react to oxygen. The peels and coverings naturally protect the antioxidant vitamins inside. Once you break through the protective coverings, the flesh inside is exposed to air and the oxygen reduces the antioxidant vitamins.

Vitamin C is carried by water, which is why it is easier for it to leak out in the fluids released after cutting, or in water, you may use to rinse the cut produce. Vitamins that carried in fat, such as vitamin D, do not leach out as easily.

Cutting also raises the respiration rate, which results in sugars inside the produce being broken down and carbon dioxide released. This can result in faster spoilage as well as a change in the taste and texture of the produce. Lower temperatures help slow respiration, so pre-cut produce should be kept refrigerated.

Most other nutrients, including minerals, B-complex vitamins, and fiber, aren't lost after cutting or peeling the inedible rind from fruits and vegetables.

For fruits and vegetables with edible skins or rinds, it's best to eat them intact so you get the nutrients and fiber contained the rind. Potatoes, carrots, and cucumbers, for example, can be simply rinsed thoroughly and used as they are.