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How much time an egg should be boiled without harming the proteins and other nutrients?
Rajani
The proteins and nutrients in an egg cannot be "harmed". Cooking an egg so that the albumin (the egg white) turns white is caused by the proteins denaturing and changing shape due to the heat. There's absolutely no evidence that this denatured protein has any different effect on the human body than the raw egg white. Boiling an egg will not appreciably affect its nutritional content. More of concern should be that the egg is cooked thoroughly to destroy foodborne pathogens such as E. Coli and Salmonella. Contracting food poisoning from uncooked foods is a far greater danger than any postulated "loss of nutrients" from boiling an egg too long!
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∙ 16y ago
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Do steamed foods have more nutrients than boiled foods?
yes, because many of the nutrients in boiled foods are lost, they breakdown.
Are the nutrients of beetroot lost when it is boiled?
Vegitables do lose some nutrients when cooked, but are still healthy.
How much time a egg should be boiled without harming the protein and other nutrients?
You can't "harm" the protein or nutrients in an egg. Cooking the egg enough so that the egg white turns white causes the albumin protein to denature, or rearrange, because of the heat. The nutritional properties are not affected. You should be more concerned that your egg is cooked thoroughly enough to kill any food borne pathogens such as Salmonella and E. Coli.
Can you freeze a boiled ham joint without slicing it first?
Yes, it is safe to freeze a boiled ham joint without slicing it first.
What are the effects of boiling Protein?
On boiling, most of the proteins coagulate at temperatures above 70°C. An example is the boiled egg.
Why do they boil the proteins in western blot test?
Proteins are boiled to denature the proteins. Proteins are made of polypeptide chains, and are tightly folded into a three-dimensional shape within your cells. For a western blot, the protein must be denatured out of its folded shape so that it is only a long polypeptide chain.
Is there catalase in boiled liver?
Not if you boiled it well. Liver does contain catalase, but boiling permanently denatures most proteins. Whatever catalase was in the liver before boiling will probably be denatured and non-functional after boiling.
Does shape matter when you place a boiled egg in fresh water?
No, even without the shell, a boiled egg will still retain its egg-shape.
How much nutrition is in food that is boiled on average?
Some of the nutrients will diffuse into the water. How much depends on the food, how long it is boiled for, and it's surface area to volume ratio, or how finely chopped it is. There is no net loss of minerals like potassium or calcium if the water is consumed as well, but there will be some loss of vitamins and proteins due to thermal degradation. How much is lost has not been well studied, but is generally considered insignificant for foods that are only boiled for as long as is needed to cook them. There could be much more nutrient loss for slow cookers. My favorite way of cooking is to boil meat in a minimal amount of water, add rice or dehydrated potatoes to absorb the water, and then add fresh or frozen vegetables once the rice or potatoes have reconstituted. The rice absorbs the meaty flavor, which for me negates the need for teriyaki sauce. Your question is a tough one, with many people arguing that boiling destroys most of the nutrients in food and many others arguing that most of the nutrients are not destroyed. The FDA does not currently have a stance on the nutritional quality of raw vs boiled foods, except for meats, where the loss of some proteins is more than compensated for by the destruction of viruses, bacteria, and parasites.
How many calories in one boiled egg without yolk?
17 calories
Is denaturation of proteins is always a reversible process?
No, it is not. Example is when you biol the egg. Once boiled it cant be "unboiled". Classic example of permanently denaturated protein.
How many calories in a one-fourth serving of boiled potatoes?
It depends on what you define as a serving. Here are some examples:OLD/REGULAR POTATOES (without butter)118 calories in 1 small size 2½" diameter boiled potato144 calories in 1 medium size 3" diameter boiled potato258 calories in a large size 4" diameter boiled potatoNEW POTATOES (without buttter)21 calories in each ounce or 28g of boiled new potato75 calories in 3½ ounces or 100g of boiled new potatoes.
