Vegetables are rich in β-carotene, ascorbic acid, and vitamins E and K. Numerous epidemiological studies suggest that diets high in vegetables may reduce the risk of chronic illnesses. Vegetable consumption has therefore increased dramatically in recent years due to their health advantages. Before being eaten, vegetables are usually cooked today recipes today using heat treatments such steaming, blanching, boiling, and microwaving. Cooking fresh vegetables alters their nutritional value, as is well known.
While several research have looked at how cooking changes the nutritional components and phytochemical content of vegetables, few have looked at the actual retention of vitamins following exposure to different cooking procedures. Furthermore, it might be challenging to precisely assess nutrient consumption because heat treatments like boiling can drastically change vitamin content. Therefore, it is necessary to establish nutritional data about how different processing methods preserve vitamins from vegetables.
Since people are reluctant to eat food unless it tastes good, today recipes today food preparation is essential to maintaining adequate nutrition. But as food is cooked and prepared, not only does it change in look, but texture, the nutrients it provides, and the ease of having them available. This course will assess how nutrients are affected by the several processes that occur during food production, harvest, processing, storage, preparation, and cooking. This part will be followed by an examination of diet planning and assessment, as well as the nutrient requirements of special needs groups.
Plant Foods
The strong cellulose wall that surrounds most plant cells is little disturbed by chewing. Furthermore, this cellulose membrane is impervious to digestive juice. Moisture-induced cooking weakens cellulose, making it possible for digestive juices to penetrate the cell wall and reach the cell’s contents.
Foods having a higher carbohydrate content, such grains, roots, and pulses, are difficult to digest unless cooked, while fruits and green vegetables can be eaten raw in moderation. When starch granules are heated in the presence of water, water percolates through the granule walls, causing swelling. However, a large percentage of them may be lost due to their water solubility, heat lability, or sensitivity to alkaline cooking solutions. In particular, vitamin C may be lost in several ways. The deeper green leaves on the outside were thrown away.
Cooking Causes Nutrition Loss In Many Ways
- Using dangerous cooking methods, such as frying or microwaves
- Using inadequate and ineffective cookware
- Long-term meat grilling
- Cooking with a lot of salt, butter, fat, and oil
- Foods that are overcooked