Question

Mention 2 Ways by which nutrients and vitamins may be lost from the food while cooking

Answer 1

Answer:

dissolve in water. Minerals get lost when food is first cut, then washed and the extra water in which they are boiled, is thrown away. Nutrients like vitamin B and C are lost when foods are boiled or soaked in water and the water is thrown away. Nutrients like vitamin A are lost when fats are used for cooking foods.

Answer 2

Answer:

Minerals get lost when food is first cut, then washed and the extra water in which they are boiled, is thrown away.  

•         Nutrients like vitamin B and C are lost when foods are boiled or soaked in water and the water is thrown away. Nutrients like vitamin A are lost when fats are used for cooking foods.

•             The sooner you eat the food, the less chance of nutrient loss. The water-soluble vitamins, especially thiamin, folic acid and vitamin C, can be destroyed during improper storage and excessive cooking. Heat, light, exposure to air, cooking in water and alkalinity are all factors that can destroy vitamins.

•              Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C .