Question

State two benefits affects of cooking food name two cooking practice which lead to the loss of nutrients in food nutrients

Answer 1

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Explanation:

There’s no denying that some nutrients are lost when foods are cooked. Simple strategies such as steaming food rather than boiling, or broiling rather than frying, can significantly reduce the loss of nutrients when you’re cooking food.

food you eat also contains enzymes that aid digestion.  

Enzymes are heat sensitive and deactivate easily when exposed to high temperatures. In fact, nearly all enzymes are deactivated at temperatures over 117°F (47°C)

Raw foods may be richer in certain nutrients than cooked foods.

In fact, boiling vegetables may reduce the content of water-soluble vitamins by as much as 50–60%

oiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food.

Steaming, roasting and stir-frying are some of the best methods of cooking vegetables when it comes to retaining nutrients

Lastly, the length of time that a food is exposed to heat affects its nutrient content. The longer a food is cooked, the greater the loss of nutrients

Some nutrients, particularly water-soluble vitamins, are lost during the cooking process. Raw fruits and vegetables may contain more nutrients like vitamin C and B vitamins.