Doctor Bon

Preservation of foods is quite essential for our day to day life. Substantial amounts of vitamins in food can be lost from the time a fruit or vegetable is picked until it is eaten. The water soluble vitamins can be destroyed with improper storage and excessive cooking.

The rapid cooking of vegetables in minimal fluids aids in preserving vitamin content. Heat, light, air and cooking in water are all factors that can destroy vitamins. Stir-frying is one of the best possible methods. The very sooner a food is eaten after harvest, the less chance of nutrients loss. So that the animals in forest are in taking more healthy food as they taken from harvest directly.

In order of regain the process of getting the nutrition energy back, we need to do certain process and their by applying the process we can get the perfect result. In general, if the food is not eaten with in a few days, freezing is the best method to retain nutrients. In fact, frozen vegetables are often as nutrient-rich as supermarket-fresh ones. Vitamins consumed in foods must be absorbed efficiently from intestine to meet body needs. Because of fat-soluble vitamins are not readily excreted, some can easily accumulate in the body and cause toxic effects. As a part of the freezing process, vegetables are quickly balanced in boiling water. This destroys the enzymes that would otherwise degrade the vitamins.

So keep the fruits and vegetables always cool, since enzymes in food begin to degrade vitamins once the fruit or vegetable is picked. Chilling reduces this process. The less contact with water and the shorter the cooking time, the maximum nutrients are retained.