Question

Which things should be kept in mind while cooking so that nutrients do not get destroyed?​

Answer 1

Answer:

Does not overcook the food you are cooking

Explanation:

Answer 2

Answer:

The three R's of nutrient preservation are - to limit the amount of water required in cooking, the cooking time, and the exposed surface area of the food.

• Waterless cooking, pressure cooking, steaming, stir-frying, and microwaving are the least nutrient-depleting methods.
• Vegetables from the freezer can be cooked. If the food is to be cooked in water, place it in a tiny amount of boiling water, cover the pot, and cook quickly.
• Save the cooking water if feasible for soup, sauces, or gravy.
• Heat inactivates destructive enzymes, therefore cook items in a prepared skillet or oven, or in water that is already boiling.
• Before cooking rice, do not wash it.

• The smaller the pieces of food are sliced into, the more nutrients are lost.
• Smaller chunks, on the other hand, signify faster cooking.
• If feasible, wait until just before cooking or serving to cut up fruits and vegetables and prepare salads.
• To decrease enzyme action, use acids in salad dressing (lemon or vinegar), but do not cook green vegetables with baking soda because it destroys thiamin and vitamin C.

• Cook potatoes in their skins without cutting them.
• Frying causes some vitamin C loss, but the main negative is an increase in fat calories, which reduces the nutritional value of potatoes.
• Deep-fat frying also degrades the vitamin E content of vegetable oils.

• Cooking in iron pots can destroy some vitamin C while simultaneously adding healthy iron to the food, particularly if the food is acidic.
• Unlined copper degrades vitamins C and E, as well as folacin.
• Glass, stainless steel, aluminum, enamel, or nonstick-coated cooking implements have no influence on nutrient content.

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