NURSING ANM AND GNM

Detailed explanation-1: -“Boiling vegetables causes water soluble vitamins like vitamin C, B1 and folate to leach into the water, ‘’ Magee said. “So unless you are going to drink the water along with your vegetables, such as when making soups and stews, these vitamins are typically poured down the sink.

Detailed explanation-2: -From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking.

Detailed explanation-3: -Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].

Detailed explanation-4: -Carrots are a fair source of B vitamins, like niacin and B6, which help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Carrots are also a fair source of vitamin C, which keeps our gums, teeth and skin healthy.