What precautions you should take to ensure that nutrients are not lost from food?
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Explanation:
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
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Answer:
Cook foods in as little water and for as short a period of time as possible to preserve all water soluble vitamins (Bs and C).
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