Question

staye two beneficial effects of cooking food. Name two cooking pratices which leadcto the loss of nutrients in food materials.​

Answer 1

Answer:

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

Answer: 1. Microwaving, frying, boiling, are the pre cooking practices which led to the loss of nutrients in food materials.

2.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.

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