What is the reason for avoiding prolonged cooking of iodised salt at high heat?
Answer and explanation
Correct answer: To reduce iodine loss
Iodised salt is used to supply iodine, a micronutrient needed for thyroid hormone production and normal growth and development. Prolonged exposure to heat, moisture and cooking conditions can reduce the amount of iodine retained in food. Adding iodised salt near the end of cooking and storing it in a covered, dry container helps conserve iodine. Heating does not meaningfully convert salt into fibre or protein and does not remove its sodium in the intended way.
Frequently asked questions
What is the correct answer to this question?
To reduce iodine loss
Why is this the correct answer?
Iodised salt is used to supply iodine, a micronutrient needed for thyroid hormone production and normal growth and development. Prolonged exposure to heat, moisture and cooking conditions can reduce the amount of iodine retained in food. Adding iodised salt near the end of cooking and storing it in a covered, dry container helps conserve iodine. Heating does not meaningfully convert salt into fibre or protein and does not remove its sodium in the intended way.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Food, Nutrition, Health and Fitness. Topic: Balanced diet and Recommended Dietary Allowances.
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