Saturday, November 6, 2010

What’s Cooking?

Here’s the difference cooking methods make in preserving nutrients.

Microwaving:

Usually best at preserving nutrients in vegetables because it cooks so fast and requires no added water, provided you don’t overcook. Little nutritional loss when reheating leftovers or cooking frozen foods.

Steaming:

It requires short cooking time and little water, so is good at retaining nutrients.

Boiling:

To preserve nutrients, use little water, place food in water only when it’s at full boil. Cover pot to speed up cooking. Save water for soups and gravies.

Baking:

The higher the temperature is, and the longer the cooking time is, the greater the vitamin loss.

Frying:

Conventional frying at high temperatures destroys heat-sensitive vitamins, and Vitamin C is the moist heat-sensitive of all. Stri-frying is quicker and should require less oil, thus it’s less destructive of vitamins.

No comments:

Post a Comment