What is lost by cooking and preparing food? | Diet
Vitamins are organic chemical compounds that are necessary for the body's health and life, and that it can not only produce, at least not in sufficient quantities. One of the most important questions is whether we can certainly and eating healthy food defray the body all the necessary vitamins and minerals. canning method Most people, fortunately, enough to eat a variety of foods which still provides the body with the base amount of the vitamin.
However, today it is not difficult to become deficient in certain vitamins because in menus dominated by the processed food industry. Food processing loses most of its nutrients, and for its poverty not just blame the manufacturers who use all kinds of fertilizers and pesticides, but also the stability of some vitamins.
Processing into white wheat flour loses almost all of its vitamins and minerals, and most people today eat food made from such flour. The following listing the vitamins that are easy to lose during storage and cooking.
Vitamin C Vitamin C is the most unstable of all the vitamins, in contact with air is oxidized and is unstable, and when the light is on. Therefore, it is advisable to eat fresh fruits and vegetables, because you are a long time in the air and light, they can lose all your vitamin C. A good example is bruised apple that the point of impact changes color as it oxidizes. canning method When vitamin C is oxidized, it does not protect canning method more fruits or vegetables from decay.
Also, leave it chopped or grated fruit or vegetables on the air, it will change color as it will oxidize. If we add to this the fruit and vegetables, vitamin C, such as from lemon juice, vegetables will slowly change color because it added vitamin C protects against oxidation.
Cooking and preparing food moist most of the vitamin C is lost due to oxidation in air or in water melting. Green vegetables which are cooked in a lot of water lost about 55 to 75% of its vitamin C 10 to 15% of this loss is irreparable, because it destroyed in the cooking process, and 45 to 60% remained in the water in which the vegetables are cooked.
What it saps one month, can lose all vitamin C. Because of all this it is clear that today is not difficult to become deficient in this important vitamin if you do not take out fresh foods or supplements.
Vitamin B1 (thiamine) With vitamin C, thiamine is one of the most unstable vitamins. Is sensitive to almost everything and is easily destroyed in the preparation and storage of food, and is stable only under acidic conditions. It is easily lost in the water when cooking food, but when you chop and wash food. What is more chopped food, the more they will lose thiamin in cooking canning method and washing. Losses of 20 to 70%. Light roast meat loses about 65-85% of thiamine.
Hash lost, for example, 90% of its content of thiamine in only 48 hours when it was added to the sulfur dioxide. Other preparing meat also cause losses. When baking bread loses about 15-30%, and in the presence of baking soda (which is alkaline) losses are much higher, up to 50%.
Losses of thiamine in pet food depends on how much food is acidic, and the temperature and the time that is needed for canning. Thus, the losses were quite small in canning fruits and vegetables, canning method but they can be great at preserving meat where it loses up to 85% of the vitamin. Sterilizing the milk loses 50%, and 20% to pasteurization thiamine.
Vitamin canning method B5 (Pantothenic acid) This vitamin is very unstable and sensitive to acidic and alkaline environments. canning method Stable only in neutral canning method pH. Wheat flour loses about 60% of its pantothenic acid prepares you with baking powder. Pantothenic acid is a water soluble canning method vitamin, a loss may occur during the cooking and washing in water. It is estimated that about 30% of the vitamin is lost in the meat, which is why the water in which the meat is advisable to continue to use the stove.
Folic acid is a water soluble vitamin which may make large losses during the preparation of food in the water. Cooking can lose up to 50% of folic acid because it stays in the water in which the food is cooked. This can be partially replaced if the liquid after cooking we use for making canning method sauces, soups, etc.
In addition to losses in the water for cooking canning method and preparing food folic acid is very sensitive to oxygen, canning method light and extremes of pH (acid and alkali). When sterilizing milk may lose all folic acid, depending on how it is subsequently exposed to air. Vitamin C in the milk has a protective effect by folic acid and, if present, will prevent the oxidation of folic acid. Folic acid is especially sensitive to sunlight.
Natural Vitamin E tocopherols are not overly canning method stable. Are quite sensitive to air as readily oxidize, especially if they are in the presence of alkali, high temperature or light. Therefore, during the processing and storage of food can cause substantial losses. Potato chips can, for example, lose up to 50% of your vitamin E if is stored at room temperature
Vitamins are organic chemical compounds that are necessary for the body's health and life, and that it can not only produce, at least not in sufficient quantities. One of the most important questions is whether we can certainly and eating healthy food defray the body all the necessary vitamins and minerals. canning method Most people, fortunately, enough to eat a variety of foods which still provides the body with the base amount of the vitamin.
However, today it is not difficult to become deficient in certain vitamins because in menus dominated by the processed food industry. Food processing loses most of its nutrients, and for its poverty not just blame the manufacturers who use all kinds of fertilizers and pesticides, but also the stability of some vitamins.
Processing into white wheat flour loses almost all of its vitamins and minerals, and most people today eat food made from such flour. The following listing the vitamins that are easy to lose during storage and cooking.
Vitamin C Vitamin C is the most unstable of all the vitamins, in contact with air is oxidized and is unstable, and when the light is on. Therefore, it is advisable to eat fresh fruits and vegetables, because you are a long time in the air and light, they can lose all your vitamin C. A good example is bruised apple that the point of impact changes color as it oxidizes. canning method When vitamin C is oxidized, it does not protect canning method more fruits or vegetables from decay.
Also, leave it chopped or grated fruit or vegetables on the air, it will change color as it will oxidize. If we add to this the fruit and vegetables, vitamin C, such as from lemon juice, vegetables will slowly change color because it added vitamin C protects against oxidation.
Cooking and preparing food moist most of the vitamin C is lost due to oxidation in air or in water melting. Green vegetables which are cooked in a lot of water lost about 55 to 75% of its vitamin C 10 to 15% of this loss is irreparable, because it destroyed in the cooking process, and 45 to 60% remained in the water in which the vegetables are cooked.
What it saps one month, can lose all vitamin C. Because of all this it is clear that today is not difficult to become deficient in this important vitamin if you do not take out fresh foods or supplements.
Vitamin B1 (thiamine) With vitamin C, thiamine is one of the most unstable vitamins. Is sensitive to almost everything and is easily destroyed in the preparation and storage of food, and is stable only under acidic conditions. It is easily lost in the water when cooking food, but when you chop and wash food. What is more chopped food, the more they will lose thiamin in cooking canning method and washing. Losses of 20 to 70%. Light roast meat loses about 65-85% of thiamine.
Hash lost, for example, 90% of its content of thiamine in only 48 hours when it was added to the sulfur dioxide. Other preparing meat also cause losses. When baking bread loses about 15-30%, and in the presence of baking soda (which is alkaline) losses are much higher, up to 50%.
Losses of thiamine in pet food depends on how much food is acidic, and the temperature and the time that is needed for canning. Thus, the losses were quite small in canning fruits and vegetables, canning method but they can be great at preserving meat where it loses up to 85% of the vitamin. Sterilizing the milk loses 50%, and 20% to pasteurization thiamine.
Vitamin canning method B5 (Pantothenic acid) This vitamin is very unstable and sensitive to acidic and alkaline environments. canning method Stable only in neutral canning method pH. Wheat flour loses about 60% of its pantothenic acid prepares you with baking powder. Pantothenic acid is a water soluble canning method vitamin, a loss may occur during the cooking and washing in water. It is estimated that about 30% of the vitamin is lost in the meat, which is why the water in which the meat is advisable to continue to use the stove.
Folic acid is a water soluble vitamin which may make large losses during the preparation of food in the water. Cooking can lose up to 50% of folic acid because it stays in the water in which the food is cooked. This can be partially replaced if the liquid after cooking we use for making canning method sauces, soups, etc.
In addition to losses in the water for cooking canning method and preparing food folic acid is very sensitive to oxygen, canning method light and extremes of pH (acid and alkali). When sterilizing milk may lose all folic acid, depending on how it is subsequently exposed to air. Vitamin C in the milk has a protective effect by folic acid and, if present, will prevent the oxidation of folic acid. Folic acid is especially sensitive to sunlight.
Natural Vitamin E tocopherols are not overly canning method stable. Are quite sensitive to air as readily oxidize, especially if they are in the presence of alkali, high temperature or light. Therefore, during the processing and storage of food can cause substantial losses. Potato chips can, for example, lose up to 50% of your vitamin E if is stored at room temperature
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