Question

state two beneficial effects of cooking food. Name two pre-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.