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Chapter: 11th Home Science : Chapter 3 : Food Science

Steps in Minimizing Loss of Nutrients During Cooking

Some nutrients are lost when foods are cooked.

STEPS IN MINIMIZING LOSS OF NUTRIENTS DURING COOKING


Some nutrients are lost when foods are cooked. Nutrients like vitamin B and C are lost when foods are boiled or soaked in water and the water is thrown away. Nutrients like vitamin A are lost when fats are used for cooking foods. Therefore we must think of ways of saving these nutrients.

 

·        Wash vegetables before cutting them so that minerals and vitamins are not destroyed. Do not wash the foods more than necessary.

 

·        Peel vegetables thinly as vitamins and minerals are found just under the skin.

 

·        Cut vegetables into large pieces just before cooking. Small pieces mean greater loss of nutrients.

 

·        If vegetables are to be cooked in water, put them into boiling water. Scrape the peels very thin.

 

·        Use just enough water for cooking. Do not throw away the extra water. Use this extra water to cook some other food.

 

·        Do not use cooking soda. Use of tam-arind or lemon juice helps to conserve the vitamins.

 

·        Cook rice in just enough water which gets absorbed during cooking.

 

·        Cook in a pan which has a well fitting lid. When you cook in an uncovered pan most nutrients are lost.

 

·        Do not overcook the food as many nutrients will be destroyed.

 

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11th Home Science : Chapter 3 : Food Science : Steps in Minimizing Loss of Nutrients During Cooking |


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