Question

write the effects of cooking on nutrients ? ​

Answer 1

Answer:

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When it comes to nutrient loss from cooking, the main foods that are affected are fruit and vegetables. (Meat and other proteins need to be cooked, and their mineral content stays intact. They also need to get hot enough to destroy microbes.)

Heat diminishes vitamins and phytonutrients (beneficial plant compounds other than vitamins or minerals) in fruits and vegetables. The longer they cook, and the higher the temperature, the greater the nutrient destruction. Even chopping food can begin to erode some of the nutrients. (So it’s best to eat foods soon after chopping.)

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