How to preserve the vitamins and minerals contained in fruit and vegetables:
prepare the food shortly before cooking and do not cut more than necessary;
tearing instead of cutting leafy vegetables;
avoid immersing it and washing it in cold water;
use utensils (graters, cutlery) of stainless steel;
add the vegetables when the water has boiled;
use the minimum amount of water necessary;
do not cook more than strictly necessary;
cooking in stainless steel or pyrex containers;
avoid adding baking soda;
minimize the preparation of vegetable purees and purées;
select products free of abrasions, dents and lesions (for storage);
store in the dark in cool places.
LOSS OF VITAMIN C |
||
| Stages of the process | Loss in vegetables | Loss in fruit |
Sterilization (121-150 ° C) |
Up to 100% | Up to 100% |
Freezing process |
About 50% | <30% |
Pre-cooking in water or steam (70-105 ° C) |
10-40% | Minima |
Pasteurization (60-100 ° C) |
Up to 20% | Minimum in acidic environment (fruit juices) |
Refrigeration (+ 4 ° C) |
4-20% | 4-20% |
Storage |
Remarkable, proportional to the temperature | Remarkable, proportional to the temperature |
Cooking frozen food |
Circa 30% | |
Thawing |
Minima | Minima |
