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Affect of Cooking on food nutrients - Coggle Diagram
Affect of Cooking on food nutrients
Micro and Macro nutrients
Micronutrients include water-soluble (such as
vitamin C
) and fat-soluble vitamins, minerals (such as Ca, Mg, K, Na, Fe and Zn), and water.
Macronutrients include carbohydrates, proteins and triglycerides.
Micronutrients are more susceptible to undergo 'leeching' or losses when compared to macronutrients.
Cooking conditions
Salt.
pH- i.e the use of vinegar.
Water: Water-soluble vitamins will leach into cooking water.
Oil- Fat soluble vitamins will leach into cooking oils
Size of food during cooking
Whole vegetable
Diced vegetables
Chopped vegetables
Diced vegetables
Cooking Type
Cooking with dry heat using the oven: Roasting and baking
Water-based cooking: Boiling(100°C), simmering(85–93°C), and poaching(less than 82°C).
Cooking with dry heat: Grilling and broiling.
Microwaving and steaming
Heat
When fruits or vegetables are cooked at high temperatures or for long periods of time, heat-sensitive nutrients such as B vitamins,
vitamin C
and folate are more likely to be destroyed.
Exposure to air
Size of vegetable while storing i.e. diced into small cubes = larger surface area .
Type and temperature of storage i.e. if storage is sealed and is in the fridge.