Biology, asked by sdey63051pcl3ro, 1 year ago

what r the loss of nutrients during cooking

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Answered by Anonymous
5
Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cookedvegetables retained 90 percent of their vitamin C. The bottom line is that no one cooking or preparation method is superior for preserving 100 percent of the nutrients in a vegetable.
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