Isn't the nutritional value of food being lost?
Forgetting to cut, wash, preserve or cook can reduce the nutritional value of food. For example, if some grains are washed after peeling or if the meat is cooked at high temperature, its nutritional value is not maintained. So it is important to be aware of its processing and cooking methods before eating.
Maintain cleanliness
Do not keep vegetables in the fridge with washed water after bringing them from the market. If you wash and cut it before cooking, the nutritional value will remain intact. You can wash the raw fish and put it in the fridge with salt and turmeric. Try to consume dairy products as soon as possible after purchase. It is better to eat fresh fruits.
Cooking hawk in the right way
Boiled egg protein is 160 percent easier to digest than raw egg. If you boil vegetables rich in Vitamin C and B, it is heat-sensitive and soluble in water, so about 50 percent of the vitamin is lost. Aldehydes are formed by frying or reusing oil for a long time at high temperatures, which can cause various diseases.
Most of the vitamin C in broccoli and lettuce is lost after boiling. These are therefore better played raw. Otherwise you can boil it a little.
Cooking time is very important in the case of non-vegetarian food. When fish are overcooked, both their protein and fatty acids are lost. Steamed fish (especially marine fish) contains more omega-3s than fried fish.
The amount of thiamine, niacin and other vitamin B is lost when grilled or roasted fish and meat. However, if cooked in the microwave, it is possible to keep the quality of the meat intact. Also, frying in a saucepan or a star fry in less time can help prevent wastage of fat-soluble vitamins and antioxidants, including vitamins.
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