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Effects of cooking on nutrients in food - Coggle Diagram

- - - - Increases surface area for reactions to occur
      - Uses multiple ingredients
      - Adds energy through kinetic force
    - - Simple to set up
      - Many different tests due to mixing different foods
      - Does not require a specific environment
    - - Difficult to control
        
        Mixing speed
        
        Mixing force
        
        Differing size/weight of foods
  - - - Boiling
      - Frying
      - Microwaving
    - - Only needs heater type
      - Easy to control temperatures used
      - Only need to control temperatures and time
    - - Different foods cook differently
      - Foods have different shapes, may not heat the same twice
- - - - Fat soluble
        
        A
        
        Diary, fish, some vegetables
        
        all-trans-retinol, all-trans-retinyl-esters, all-trans-beta-carotene and other provitamin A carotenoids
        
        D
        
        Produced by humans from sunlight
        
        Calciferols
        
        E
        
        Vegetable oils, nuts seeds
        
        Tocopherols, tocotrienols
        
        K
        
        Vegetables, meat, dairy
        
        phylloquinones, menaquinones, menadiones
      - Water soluble
        
        C
        
        Fruits (especially citrus), some vegetables
        
        Easy to obtain a liquid sample from citrus fruits such as lemons, oranges
        
        Ascorbic acid and ascorbates
        
        Reacts with iodine to form iodide. This can be used to identify the ascorbic acid
        
        Amount of ascorbic acid can be identified using titration
        
        Reacts with 2,6-dichlorophenollindophenol (DCPIP) to form a colourless solution
        
        Bs
        
        Grains, Dairy, Seafood
        
        B1: thiamine, B2: riboflavin, B3: niacin, B5: pantothenic acid, B6: pyridoxine, B7: biotin, B9: folic acid and folates, B12: cobalamins