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Suggest two ways to reduce the loss of nutrients when preparing fruit and vegetables - Junior Cycle Home Economics - Question 5 - 2010
Question 5
Suggest two ways to reduce the loss of nutrients when preparing fruit and vegetables. (i) (ii)
Worked Solution & Example Answer:Suggest two ways to reduce the loss of nutrients when preparing fruit and vegetables - Junior Cycle Home Economics - Question 5 - 2010
Step 1
(i) Suggest two ways to reduce the loss of nutrients
Answer
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Prepare Just Before Cooking: To minimize nutrient loss, fruits and vegetables should be prepared as close to cooking time as possible. This reduces the amount of time nutrients are exposed to air and water, which can lead to degradation.
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Avoid Overcooking: Cooking fruits and vegetables for too long can diminish their nutritional value. Aim to cook them just until they are tender, which helps retain their vitamins and minerals.
Step 2
(ii) Suggest another way to reduce the loss of nutrients
Answer
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Use Minimal Water and Cover While Cooking: When boiling vegetables, use the least amount of boiling water to cover the vegetables and place a lid over the pot. This technique helps cook the vegetables quickly and retains nutrients that might otherwise leach into the water.
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Do Not Add Ingredients Like Bread Soda: Avoid adding substances like bread soda to vegetables, as these can alter the pH and potentially break down nutrients.