Question

state two pre- coking practice which lead to the loss of nutritionists in food material.​

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

Explanation:

1) Peeling before boiling :

The nutrients in vegetables and fruits are concentrated just below the skin, so peeling increases the loss of Vitamin C, Folic Acid and other B vitamin.

2) boiling ,frying or microwaving :

boiling results in great loss of nutrients.Some minerals and vitamin A are also lost during boiling of food.Fat-soluble vitamins D, E and K are mostly unaffected by cooking.