0
What effect does processing have on fruits and vegetables?
Processing usually has very little effect on fruits and vegetables. By processing we assume doing something to the fruit or vegetable without adding anything extra. Freezing, canning, chopping, slicing, dicing, heating, boiling or what not really will not affect the nutritive value of fruits and vegetables.
However, sometimes extra junk gets added to fruits and vegetables during processing- such as sugary corn syrup or sugar or salt. Sometimes the vegetables get deep fried in greasy oil and so on- this is not good at all. Here, nutritional density of the food, that is, the amount of nutrients per calorie, is significantly reduced because you're eating all sorts of empty calories. If you ate a plain strawberry, you get a certain number of calories and a certain amount of nutrients. Now if you eat a processed strawberry that's been covered in sticky sugar syrup, you're consuming the same amount of nutrients as the plain one, but many, many more calories- ultimately a bad thing. Asparagus is a great vegetable; asparagus deep-fried in lard is not.
The processing method does affect the nutritional value of any food. Boiling for instance can destroy all the nutritional value in food. It's why foods are fortified. Unfortunately, most of the synthetic vitamins that are added back in are not recognized by the body and are flushed out. Freezing is probably the best way to preserve the nutritional value of food.
Frozen and canned food can have as much as 30 to 50% of the potassium lost because the processors send the vegetables around the plant in hot water filled flumes (see http://charles_w.tripod.com/arthrit is10.html).
A common misconception is that the mineral content of dried fruit and vegetables are higher than in fresh. This is not true. The mineral content in a dried apricot is exactly the same as a fresh apricot, for instance. The effective vitamin content is much lower for vitamin B-1, because sulfur dioxide is added, which degrades vitamin B-1 in the intestines.
Wiki User
∙ 14y ago
Add your answer:
Earn +20 pts
What is the definition of nutritive food spoilage?
When the original nutritive value, flavor, texture of the food is damaged, it is known as nutritive food spoilage. When this occurs, the food becomes unsuitable to consume.
How do you use a food exchange list?
by knowing its nutritive value
Which food componante does not produce heat and energy?
Fiber, and water. Fiber cannot be digested and provides no nutritive value. Water is necessary for life, however, it has no nutritive value.
What is the definition of trophic?
The Definition of...TROPHIC- relating to nutrition: relating to the nutritive value of food
What are nutritive value of fruits and vegetables?
its because eating healthy food makes the body healthy
How can you say that a food is nutritive?
A nutritive food is one that supplies compounds that the body can absorb for energy or other uses.
What is the nutritive value of a blueberrry?
The leaf
What are nutritive value of spices?
The nutritive value of spices is very little. Spices definitely have an effect on the body depending on what they are, but they don't contribute huge amounts of calories or nutrients.
Explain How chemical additives in food are used to maintain freshness and nutritive value and increase attractiveness of food?
hahahaha taga dominican ka nu? 3rd year ba?
How does slicing and grating affect nutritive value of food?
knives have proteins and minerals, so when you cut the fruit some part of the knife gets on the fruit
Which part of the eye contains rich nutritive value?
The sclera
What is the nutritive value of malunggay?
High in iron and vitamin c
