fitAnalytica.com

How Cooking Affects Nutrient Content of Foods?

Steaming:

Retains most nutrients as food is cooked in its own steam, preserving vitamins and minerals.

FITANALYTICA.COM

Frying:

Reduces some nutrients due to high heat and oil use, but can enhance flavor and texture.

FITANALYTICA.COM

Sautéing and Stir-frying:

Quick cooking at high heat can lead to nutrient loss, but it retains the crunchiness and flavor of vegetables.

FITANALYTICA.COM

Baking:

May cause nutrient loss, especially in water-soluble vitamins, but can enhance flavors through caramelization.

FITANALYTICA.COM

Microwaving:

Minimizes nutrient loss due to shorter cooking times and minimal water use. Good for nutrient retention.

FITANALYTICA.COM

Grilling:

Fat drips away, reducing calorie content, but some nutrients may be lost due to high heat and flames.

FITANALYTICA.COM

Boiling & Simmering:

May lead to nutrient loss in water-soluble vitamins. Nutrients may leach into the cooking water.

FITANALYTICA.COM

Blanching:

Brief boiling before plunging into cold water can help retain color, texture, and some nutrients.

FITANALYTICA.COM

Slow Cooking:

Slow Cooking: Maintains nutrient content better than prolonged high-heat cooking methods, as it's done at lower temperatures.

FITANALYTICA.COM
Thanks for reading.

UP NEXT:

17 Proven Health Benefits of Omega-3 Fatty Acids