29/09/2020
Is there such a thing as perfect diet?
Even if you are eating a "perfect diet", are you sure you are getting everything you think you are from your food?
THE EFFECT OF PROCESSING AND PREPARATION ON THE NUTRITIONAL CONTENT OF FOODS
How does freezing, cooking, drying and reheating effect the nutritional content of food? What about grilling? Should you cook your vegetables, or eat them raw?
It is rarely discussed, but many of the nutrients in foods we eat are affected in different ways by the way we store, process, prepare and cook our food. Did you know that you lose as much as 80% of the vitamin C content of a fruit when it is dried?
There are exceptions, too. Cooking actually improves the bioavailability of carotenoids from foods. Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables supply more nutrients, such as carotenoids and ferulic acid, to the body than they do when raw. However, it is also true that cooking destroys much of the vitamin C and polyphenol content.
Another important carotenoid, lycopene, is also more bioavailable when the food source is cooked and processed. Tomato paste contains much more usable lycopene than raw tomatoes. Broccoli provides more of some healthy nutrients when cooked, and more of different healthy compounds when raw.
So, there really isn’t a single best way to prepare, store, process or cook your food. As always, it comes down to variety and moderation. Here is the take home message - The best way to ensure you are getting maximum benefits is to eat a variety of the recommended servings of fruits and veggies no matter how they are prepared. And, the more ways you make them delicious and enticing to you, the more likely you are to eat them.
Here is a very informative page on the Nutritional Effects of Food Processing.
http://nutritiondata.self.com/topics/processing