Quest: How can cooking destroy or improve the nutritional value of food?
Im learning more and more that cooking foods a certain way can destroy the nutritional value tremendously or possibly even bring out the value. How is this so?
And what can I do to assure I am cooking my food to its potential?
Please Help! Thanks!
Answers and Views:
Answer by Curious Questions
When you cook foods, the nutrition spills out some of the nutrition)
i dont know how thought…
Certain nutrients can be harmed not just by cooking, but also by how their handled. Like riboflavin cannot be in direct sunlight, fruits or vegetables containing vitamin C are best if used immediately after cutting since leaving them out allows the vitamin c molecules to bind to oxygen molecules in the air (hense the origin of where “antioxidents” comes from since since they bind to free-radical oxygen molecules in your body). Heat can harm vitamins if cooked about a certain temperature, or sometimes just if they are cooked at all. You would be wise to look up some of these online and get a better feel for cooking.
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