Since vitamins are so essential food, cooking and drying effect of the vitamin content of a food that must be taken into account. There were some differences of opinion on the matter. Indeed, the question of whether all the vitamins of foods rich in vitamins, are not destroyed by cooking and drying has not been determined. It is believed, however, that soluble A may be destroyed by cooking at high temperatures in part to the boiling point, and thatprolonged boiling can almost completely destroyed. Soluble B is presumed to be little affected by the ordinary processes of cooking at home. But when food is heated above the boiling point, as in commercial canning and cooking in a pressure cooker, the vitamin is believed to be partially or completely destroyed. If the water-soluble B-vitamin in foods is destroyed by cooking at any water with sodium bicarbonate orAlkali was added do not definitively established.
C soluble in water is strongly affected by heat. Vegetables for twenty minutes at boiling temperature cooked to lose much of their usefulness in preventing scurvy. It is believed, however, that young carrots cooked very briefly and canned tomatoes contain water-soluble C Drying also destroys a large part of The grumpy anti-competitive effect of food with water-soluble C. vegetables and dried fruitfound when examining scurvy worthless.
Since there is no doubt about the vitamin content of raw vegetables, should find the use of salad with salad and raw vegetables such as cabbage and carrots grace. Spinach is a valuable food because it contains not only vitamins, but because it is rich in iron. Young beet tops discarded as often contain very valuable material for waste.
Although scurvy is extremely rare nowadays, other illnesses and diseasesVegetable drying can be avoided simply by eating salads on a regular basis or to access your full range of vitamins that cooking has destroyed itself.
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