Question

state two pre- coking practice which lead to the loss of nutritionists in food materll(lmlath​

Answer 1

Answer:

icrowaving, 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.

Explanation:

Answer 2

$\huge \fbox \blue{a} \fbox \purple{n} \fbox \green{s} \fbox \red{w} \fbox \pink{e} \fbox \orange{r}$

➩ 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.

⛄ Hope It Helps You ⛄