BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.

Detailed explanation-2: -When cooking vegetables, steaming is preferable to boiling because the food remains separate from the hot water, allowing it to retain more nutrients in the cooking process. It also breaks down the cellular structures of some vegetables and can increase the amount of certain nutrients available within those vegetables.

Detailed explanation-3: -Steaming is one of the healthiest ways to prepare certain foods. Vegetables retain their nutrients and stay crisp-tender, and chicken and fish cook without the addition of oil, which saves calories.

Detailed explanation-4: -If food is not eaten within several days, freezing is the best method to retain nutrients. Frozen fruits and vegetables can be better than your grocer’s fresh onesif they have been processed immediately after harvesting. Blanching naturally stops enzymatic changes that destroys vitamins.