MINIMIZE AND PREVENTING NUTRIENTS LOSSES IN FOOD PROCESSING
Introduction The food that we prepare should be palatable as well as nutritive. Neither of these qualities can be sacrificed at the cost of the other. However, to accomplish a correct balance is not an easy task. There are certain facts we must keep in mind, and certain general rules that we must follow to come as close to a perfect balance of nutritional quality and palatability as we can. Preventing Nutrients Losses Some of the vitamins-the water soluble ones are easy to loose. They get lost in the water we use for preparing or cooking, by exposure to sunlight and air, and by prolonged heating. Some of the rules to observe in processing and cooking food so that there is minimum loss, if any at all nutrients in our foods are as follows:- 1. Wash vegetables before cutting. 2. Cook vegetable on low flames with as far as possible no water and keep them covered while cooking. 3. Do not overcook. 4. Cook rice just as much water as it needs to cook. Do not use extra water which needs t...