Search
×

Sign up

Use your Facebook account for quick registration

OR

Create a Shvoong account from scratch

Already a Member? Sign In!
×

Sign In

Sign in using your Facebook account

OR

Not a Member? Sign up!
×

Sign up

Use your Facebook account for quick registration

OR

Sign In

Sign in using your Facebook account

Shvoong Home>Society & News>News Items>Tips to Retain the Nutritional Value of Food Summary

Tips to Retain the Nutritional Value of Food

Article Summary   by:velentina     Original Author: Mistry Obsama
ª
 
Tips to retain the nutritive value of food while cooking.
Cooking methods may be of two types. First is the wet methods like boiling and steaming, the other is dry methods like frying, baking and roasting. The wet methods result in greater loss of nutritive value as compared to dry methods.

When vegetables are cooked in boiling water, there is some loss in proteins, when salt is added and the cooking water is discarded then there is also loss of minerals especially loss of sodium, potassium and chlorine. So it is advisable to use minimum amount of water for cooking and never discard the cooking water.

Always boil root vegetables like potato,colocasia etc along with their skin, as the skin prevents loss of nutrients.

Never peel or cut vegetables long before they are to be used. Cut vegetables into big pieces and cook for a short time as possible.

Never wash rice so much before cooking as it results in about 30-40% loss of vitamin B especially thiamine and nicotine along with minerals. Instead use better quality rice and give them minimum possible washings.

Rice should be cooked in just sufficient water so that all the water is absorbed and all the vitamins and minerals are retained. Never discard cooking water from rice.

Do not sieve cereal flour as it discards dietary fibre which is important for the proper functioning of the alimentary canal. It is better to use wheat flour without sieving.
Published: November 04, 2008   
Please Rate this Summary : 1 2 3 4 5
Translate Send Link Print
X

.