Why can overcooking increase nutrient loss?
Answer and explanation
Correct answer: Because heat and excess water can reduce heat-sensitive and water-soluble vitamins
Overcooking exposes food to heat for a longer period and often uses a large amount of water. Heat-sensitive vitamins, especially vitamin C and some B vitamins, may be destroyed, while water-soluble vitamins can move into the cooking water and be discarded. Using less water and cooking for only the necessary time helps conserve nutrients.
Frequently asked questions
What is the correct answer to this question?
Because heat and excess water can reduce heat-sensitive and water-soluble vitamins
Why is this the correct answer?
Overcooking exposes food to heat for a longer period and often uses a large amount of water. Heat-sensitive vitamins, especially vitamin C and some B vitamins, may be destroyed, while water-soluble vitamins can move into the cooking water and be discarded. Using less water and cooking for only the necessary time helps conserve nutrients.
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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