Question

Mention six precaution we can take to conserve
nutrient while cooking?​

Answer 1

1-When peeling the skin of vegetables do peel as thinly as possible.

2-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. The peels of carrot, radish, gourd and ginger can be scraped instead of peeling. Peel only when absolutely necessary.

3--Do not cut vegetables into very small cubes as the surface area of vegetable increases that comes in contact with oxygen, destroying more

Don’t soak vegetables in water to prevent discoloration-Almost 40% of water-soluble vitamins and minerals are lost in the water.

4- If you must soak, use up the soaking water to knead the dough, prepare soups and gravies

Salads should be prepared just before serving and should be served in closed dishes to avoid excessive exposure to air.

5--Do not throw away the excess water drained after boiling rice or vegetables. When preparing cottage cheese, the water left over after curdling (called whey)-is extremely rich in good quality proteins and vitamins and should be used up in preparing gravies, kneading dough or simply had as a refreshing drink after flavouring with lemon juice, salt and pepper.

6-Do not keep milk open or exposed to light, as a considerable destruction of riboflavin can occur.

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