The process includes 1. Washing- washing/rinsing the vegetables in fresh water is to remove dirts and soil 2. Peeling- peel the skin of the veg like tubers including beets, potato, yam, carot, radish to avoid microbial contamination. 3.cutting- cut the vegetables in larger size. If you cut in small pieces the water soluble vitamins present in vegetables are losed. 4. Cooking/boiling- dont cook in open pan, try to cook in closed pan, to avoid evaporation of vitamins.
really it depends on the vegetable but the majority soften e.g peppers and carrots
The color, texture, and flavor changes
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Fibre.
shocking.
Most people simply use the frying method while cooking their vegetables.
Steaming the vegetables rather than boiling.
you rinse vegetables or fruit before cooking
Many people in the world prefer to steam vegetables while cooking them.
When steaming greens, their prime texture is often reached and quickly destroyed into mush, we cold-shock vegetables to hault the cooking process. and add extra color.
Vacuum packed vegetables are blanched, which is a process of partially cooking them in boiling water. They do this because raw vegetables give off gases when stored. Vacuum packed fruits are uncooked when frozen.
Vitamin C is easily destroyed during preparation, cooking or storage so follow these easy tips to retain as much of the vitamin as possible. * Eat raw fruits and vegetables as soon as possible after buying them. * Cut vegetables just before eating or cooking. * Cook vitamin C-rich foods quickly in as little water as possible. * Microwave, steam or stir-fry to retain the most Vitamin C.
vegetables
it does not
Carryover cooking can affect anything. For vegetables, carryover heat can take perfectly cooked and pristine vegetables and make them bland and overcooked.