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what effects do cooking processes have on the main b vitamin
In cows and other herbivores, their natural flora of bacteria break down cellulose and make it something they can digest, but in humans our bacteria have no effect on cellulose, so for us it is indigestible.
No effect whatsoever. Since we don't have the enzymes which could digest the vegetable's cellular wall to get the nutrients contained inside, and our stomachs are not adapted to mechanically crush it, vegetable cells pass through out intestinal tract intact. You could, like a cow, keep chewing your veggies to get the most out of them.
No, cooking read meat does not effect the protein content as it is stable in this type of meat. Cooking methods however can effect the vitamin content in red meat.
i wanted to know the effect of the above question on vegetable
On the contrary, side effects are undesirable. A good effect is the intended effect, not a side effect. It is the unintended, bad effects that are considered to be side effects.
they get wet
The plural of effect is effects.
Cholesterol is partially destroyed after cooking at very high temperature.
drugs effect the bodily effects of your person if you take them
Very vauge question. do you mean health concequences? effect on the product? Viscosity, shelf life ect? What type of oils? From which souce? Hydrogenated, cold pressed??
yes