Cooking method

Cooking method

1. Moist heat cooking methods

   • Boiling: B-group and vita C will dissolve in the cooking water
   • Steaming: nutrient loss is reduced
   • Parboiling: loss of nutrients is reduced
   • Stewing: B-group will dissolve, leaching of minerals
   • Braising: leaching of minerals, water-soluble vita dissolve
   • Poaching: water-soluble nutrients are lost

2. Dry heat cooking method

   • Baking: heat-sensitive vitamins (C) can be destroyed, protein will be denatured but not lost
   • Roasting: B-group vita and vita C can be destroyed, fat-soluble vitamins can be lost
   • Grilling: Fat-soluble vitamins can be lost
   • Frying: fat-soluble can be lost, B-group and vita C are safe

3. Microwave cooking method

   • Microwaving: reduce vitamin C lost, water-soluble vitamins can be lost, mineral leaching can occur