suggest some methods to reduce nutrient loss during preparation and cooking.
Answers
Answered by
22
Keep skins on when possible.Avoid continuous reheating of food.Use a minimal amount of cooking liquid.Choose steaming over boiling.When you do boil, retain the cooking liquid for a future use (like soups and stocks)
Answered by
17
some ways are
1 you should not overcook the food
2 you should wash the vegetables before cooking but dont wash it after cutting it
3 you should keep the remaining food in refrigerator do not keep it open
4 you shoould use minimum amount of baking soda and food colour
5 you should not cut the peels thickly
and do not cut vegetable in very small parts
6 you should prepare salad immediately before eating it otherwise it will be spoilt
1 you should not overcook the food
2 you should wash the vegetables before cooking but dont wash it after cutting it
3 you should keep the remaining food in refrigerator do not keep it open
4 you shoould use minimum amount of baking soda and food colour
5 you should not cut the peels thickly
and do not cut vegetable in very small parts
6 you should prepare salad immediately before eating it otherwise it will be spoilt
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