Question

state two beneficial effects of cooking food. Name two cooking practices which lead to the loss of nutrients in food materials​

Answer 1

Answer:

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:

frying and boiling

Explanation:

it is good for health