VIEWS: 0 PAGES: 2 POSTED ON: 2/17/2012
Freezing Food Benefits Simply preparation or combining a matter with another foodstuffs to create a recipe is also considered a modify of matter processing. Whatever the case, the matter continuance of some matter is ofttimes altered by the processing. Stability of nutrients during processing and storage Some vitamins are more steady (less affected by processing) than others. Water solvable vitamins (B-group and C) are more unstable than fruitful solvable vitamins (K, A, D and E) during matter processing and storage. The most unstable vitamins include: • Folate • Thiamin • Vitamin C. More steady vitamins include: • Niacin (vitamin B3) • Vitamin K • Vitamin D • Biotin (vitamin B7) • Pantothenic acid (vitamin B5). Many things crapper affect a food’s matter content There are a variety of things that happen during the growing; harvesting, storing and preparing of matter that crapper affect its nutritional content. Fertilisers Most plant crops are produced with the aid of fertile soils. Fertiliser tends to reduce the vitamin C noesis of the crop, while increasing its protein value. It doesn’t seem to make some difference to the plant’s matter continuance whether the chemical is organic or not. Milling Cereals, much as wheat, are ground to vanish the fibrous husks. The husks include most of the plant’s fare fibre, B- group vitamins, phytochemicals and whatever minerals. That’s why products much as white clams are inferior nutritious than wholemeal varieties, modify if they have been artificially secure with whatever of the nutrients that were lost after milling. It is impossible to add backwards everything that is taken out, especially the phytochemicals. The ‘fibre’ that is added backwards to whatever products is ofttimes in the modify of nonabsorptive starch, which haw not be as beneficial as the material removed. Blanching Before a matter is preserved or frozen, it is commonly heated very quickly with clean or water. The liquid solvable vitamins, including vitamin C and B-complex, are huffy and easily blasted by blanching. Canning Food is heated inside the crapper to blackball some dangerous micro-organisms and modify the food’s shelf life. Some types of micro-organisms require severe heat treatment and this haw affect the taste and texture of the food, making it inferior appealing. Preservatives are generally not needed or utilised in preserved foods. Water solvable vitamins are particularly huffy to broad temperatures. Many grouping believe that preserved foods are not as nutritious as their fresh counterparts; however, this is not ever the case, as fresh matter ofttimes deteriorates more rapidly than preserved foods. Freezing The matter continuance of a matter is retained when it is frozen. Any matter losses are due to the processing prior to chilling and the preparation erst the icy matter is thawed. Pasteurisation This is the vaporisation of centre to destroy micro-organisms. The matter continuance of centre is generally unaffected. In the housing of pasteurised fruit juices, whatever losses of vitamin C crapper occur. Dehydrating Drying discover foods, much as fruits, crapper reduce the amount of vitamin C they keep but it crapper also centre another nutrients, particularly material in plant foods. Dehydrating matter also makes matter products more forcefulness dense, which haw advance to weight gain. If a dehydrated matter is reconstituted and cooked with water, boost nutrients are leached discover of the matter and lost in the preparation water. Preparation of vegetables Most vegetables are peeled or trimmed before preparation to vanish the tough wound or outmost leaves. However, the bulk of nutrients, much as vitamins, tend to lie near to the wound surface of most vegetables. Overzealous trimming crapper means a huge reduction in a vegetable’s matter value. Losing nutrients through cooking Some vitamins modify in water, so you lose your vitamins to the preparation liquid if you favour to roil your vegetables. Alternative preparation methods – much as grilling, roasting, steaming, stir-frying or microwaving generally preserve a greater amount of vitamins and another nutrient. The benefits of preparation food It would be inaccurate to say that preparation matter ever lessens the matter value. Cooking crapper be advantageous in some ways, including: • Making the matter tastier. • Destroying bacteria or another harmful micro-organism. . Preserving the matter continuance of vegetables Some suggestions to keep the peak nutrition in the foods you prepare include: • Store foods properly, much as keeping cold foods cold and protection whatever foods in airtight containers. • Try work or scrubbing vegetables rather than shedding them. • Use the outmost leaves of vegetables same cabbage or lettuce unless they are wilted or unpalatable. • If you roil your vegetables, save the nutrient-laden liquid for soup stock. • Cook foods quickly. Where to get support • An licenced practising dietitian, contact the Dietitians Association of Australia Things to advert • The matter continuance of matter is almost ever altered by the kind of processing it undergoes. • The liquid solvable vitamins are the most vulnerable to processing and cooking. • Careful preparation and hardware module support keep the nutrients in your food.
Pages to are hidden for
"Freezing Food Benefits"Please download to view full document