Effects of cooking on the nutritional value of food
The way food is prepared greatly affect its nutritional value. The United States Department of Agriculture (USDA) states that cooked food may make it lose most of their essential vitamins. Some cooking methods are better than others at preserving the nutritional value.
According to the USDA Food and Nutrition Service, boiling food the nutrients lost. Many vitamins, including vitamins B and C, is water soluble and is destroyed when immersed in water.
Steaming food is the most nutritional way to cook because the food is surrounded by steam and heated through, keep vitamins intact.
Cooking can cause loss of nutritional value in food. Health Central. com says that the higher temperature and longer cooking time, the more likely the nutrients lost.
Cooking food in a crock pot for several hours can cause the nutrients lost. According to the USDA Food and Nutrition Service, food should be heated until just cooked through to retain the most nutrients.
The microwave oven
Microwave cooking is a good method of keeping the most nutritional.