BIOLOGY
CLASSIFICATION OF VITAMINS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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by choosing cooking methods like baking and steaming
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by frying with heavy batters
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by mixing with sugar and gelatins
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by serving with cream dips and sauces
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Detailed explanation-1: -Try steaming your vegetables, using low-calorie or low-fat dressings, and using herbs and spices to add flavor. Some cooking techniques, such as breading and frying, or using high-fat dressings or sauces will greatly increase the calories and fat in the dish. And eat your fruit raw to enjoy its natural sweetness.
Detailed explanation-2: -Water-soluble vitamins (vitamin C and the B vitamins) are lost more easily during the cooking process because they easily move into the cooking water. The fat-soluble (vitamins A, D, E, and K) are not as easily lost in the water during the cooking process. Natural mineral content is generally retained during cooking.
Detailed explanation-3: -Frozen fruits and vegetables tend to have the best nutrients because of the cold temperature and lack of air exposure. Canned and dried fruits are just as healthy and packed with vitamins as they are fresh and frozen counterparts and need to be stored in cool dry places.
Detailed explanation-4: -Preserving the nutrient value of vegetables Store foods properly, such as keeping cold foods cold and sealing some foods in airtight containers. Keep vegetables in the crisper section of the refrigerator. Try washing or scrubbing vegetables rather than peeling them.