BIOMOLECULES AND ENZYMES

BIOLOGY

VITAMINS

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Steaming:
A
Preserves Nutrients
B
Destroys Nutrients
C
Either A or B
D
None of the above
Explanation: 

Detailed explanation-1: -Steaming. Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4, 5, 6, 17 ). Researchers have found that steaming broccoli, spinach, and lettuce reduces their vitamin C content by only 9–15% (5).

Detailed explanation-2: -Steaming is a healthy way to prepare food, according to Dudash. “While boiling involves submerging the vegetables completely underwater, therefore causing some nutrients-like vitamin C and B vitamins, as well as antioxidants-to leach out into the water, steaming helps retain more of these nutrients, ” says Dudash.

Detailed explanation-3: -Vitamin C and folate, two water soluble vitamins, have been shown to be greatly retained while being steamed compared to other cooking methods.

Detailed explanation-4: -For best nutrient retention, freeze quickly, keep frozen at 0° F or less, and store in airtight containers to keep out as much oxygen as possible. Nutrients are stable in dried foods because the rates of enzyme and chemical reactions slow down without water.

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