Some vitamins are easily destroyed by light, air, heat, and water. Describe ways to preserve the vitamin during its preparation and cooking
Buy freshest and unbruised produce and use raw if possible. Prepare fresh vegetables and fruits just before serving. Heat canned vegetables quickly and in their own juice. Follow package directions when using frozen vegetables and fruits. Use as little water as possible when cooking and have it boiling before adding vegetables. Steaming is better. Cover the pan and cook in as short a time as possible. Save the cooking liquid for later use in soups, stews, and gravies. Store fresh vegetables and most fruits in a cool, dark place.
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A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of ____.
a. EPA b. DHA c. mercury d. cadmium e. dioxins
Excess water consumption can lead to hyponatremia
Excess water consumption can lead to hyponatremia. True False
Brown fat contains more mitochondria than white fat and is involved in thermogenesis
Indicate whether the statement is true or false
The binding of a nutrient or food component with a drug (making it unabsorbable) is called:
a. chelation b. dissolution c. oxidation d. reduction e. phagocytosis