wrong the concept is so pervasive that the more high is temperature that foods are cooked , more nutrients are destroyed. It is scientifically proven that in the case of spinach, if the firing reached the sixty-six degrees Celsius, eliminating the ninety percent of the vitamins. If the kitchen to ninety-five degrees Celsius, are removed only eighteen percent of the vitamins . It happens that between fifty and sixty degrees, the enzymes (causing the breakdown of vitamins) are more activity, while exceeding seventy degrees are inhibited by heat.
The destruction of vitamins will be greater the longer the cooking time. This is the reason why the new culinary trends cooking short recommended for vegetables .
Another common mistake is to discard the cooking liquid from food , forgetting that vitamins are transferred to water where they are cooked, which makes it a wonderful ingredient for making soups and sauces.
Another common mistake is to discard the cooking liquid from food , forgetting that vitamins are transferred to water where they are cooked, which makes it a wonderful ingredient for making soups and sauces.
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