cooking 58725

Document Sample
cooking 58725 Powered By Docstoc
					The Effect of Cooking and Drying Vitamin-Rich Foods

<p>Since vitamins are so essential in food, the effect of cooking and
drying upon the vitamin content of a food needs to be considered. There
has been some difference of opinion regarding this matter. Indeed, the
question of whether or not vitamins of all vitamin-rich foods are
destroyed by cooking and drying has not been determined. It is thought,
however, that fat-soluble A may be destroyed in part by cooking at
boiling temperature and that prolonged cooking may almost entirely
destroy it. Fat-soluble B is thought to be little affected by ordinary
home cooking processes. But when foods containing it are heated above
boiling temperature, as in commercial canning and cooking in the pressure
cooker, the vitamin is believed to be partially or completely destroyed.
Whether or not the water-soluble B vitamin present in foods is destroyed
by cooking them in water to which baking soda or any alkaline is added
has not been definitely determined.</p><p>Water-soluble C is decidedly
affected by heat. Vegetables cooked for even twenty minutes at boiling
temperature lose much of their usefulness in preventing scurvy. It is
thought, however, that very young carrots cooked for a short time, and
canned tomatoes, contain water-soluble C. Drying also destroys to a
great extent the anti-scorbutic effect of foods containing water-soluble
C. Most dried vegetables and fruits have been found valueless in checking
scurvy.</p><p>Since there is no question about the vitamin content of
uncooked vegetables, the use of salads containing lettuce and raw
vegetables such as cabbage and carrots should find favor. Spinach is a
valuable food not only because it contains vitamins, but because it is
rich in iron. Young beet tops so often discarded contain too much
valuable material to be wasted.</p><p>Even though scurvy is extremely
rare today, other diseases and maladies can be avoided by just
adding salads to your diet on a regular basis to get the full gamut of
vitamins that are destroyed when cooking or drying
vegetables. </p><p>Donald Hammond is a lover of salads and has a blog
that delivers articles and recipes at <a target="_new"

Shared By: