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The effect of cooking on nutrient levels in foods - Coggle Diagram
The effect of cooking on nutrient levels in foods
Cooking Methods
Air frying
Unavailable
Baking
Steaming
Microwaving
Frying
Boiling
Nurtrient Tests
Qualitative
Benedicts Solution
Sugar
Quantitative
Redox Titration
I2
Vit. C
Spectrophotometer
I2
Vit. C
Refractometer
Sugar
Foods
Meat
Proteins
Fat
Unavailable
Fruits
Oranges
Apples
Strawberries
Vegetables
Potatoes
Carbohydrates
Broccoli
Vit. C
Carrot
Vit. A
Spinach
Iron
Vit. C