Heating food and Nutrient loss
On Jul 15, 6:16 am, Omelet > wrote:
> In article >,
> Stan Horwitz > wrote:
>
> > In article .com>,
> > JD > wrote:
>
> > > I'm trying to determine which method of heating produces the least
> > > loss of nutrients - with apples in particular.
>
> > With fruits and vegetables, eating them raw yields the most nutrients.
> > If you prefer cooked apples, then cooking them as little as possible
> > would retain the most nutrients. Steaming probably loses the most
> > nutrients because they get leached out in the steam; boiling is similar,
> > unless you use the water, somehow.
>
> Only drawback to raw veggies is that some are harder to digest raw than
> others due to a higher cellulose content. Sometimes you can get more
> nutrition out of _minimally_ cooked veggies.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
problem is, I want to make applesauce so I have to soften them up
somehow, but without losing nutrients - especially in the skins...
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