I have suggestions to minimize vitamin and mineral losses that may occur while preparing foods
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Buying as many vegetables and fruits as we will consume in season
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Chopping green leafy vegetables by hand, especially when they are close to cooking, and consuming them immediately
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Cooking foods raw, without roasting, and in steam, in their own juice, in the oven.
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Peeling vegetables very thinly
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Consuming without overcooking
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Not using the deep frying method
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Buying animal-based foods such as meat and chicken without fat and not adding extra oil while cooking
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Cooking on the grill, in the oven, in a pressure cooker.
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If barbecuing, take care to leave at least 20 cm between the meat and the fire
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Not to burn or smoke the meat
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Changing eating habits that lead to raw meat consumption
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Thaw meat group foods only in the refrigerator. Do not thaw in warm water, in the sun, outside, or on a heater.
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To prevent food poisoning, when cooking animal foods, ensure that the meat is thoroughly cooked, including the middle part
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When heating these foods, ensure that they are cooked at a high temperature
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Not consuming raw eggs
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Make sure to wash hands after contact with eggs
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Meat and separate the vegetable cutting board and not to process raw vegetables with the knife with which we cut meat
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Not to spill the boiling water of foods rich in B group vitamins, such as pasta and ravioli
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Using and drinking yoghurt water (which is valuable because of vitamin B2) in making soup
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Soaking dried legumes in water for 6-8 hours and not spilling the boiling water. (If they are kept in enough water, do not boil them.) You can cook it in a pressure cooker)
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