how much nutrition loss in different cooking methods?

Answer 1

frying is a waste, boiling leaves too much nutrition in the water. steaming is always the best

Answer 2

Usually when you add water to anything it drains the nutrients out...so boiling, crock pot, soup, etc. It depends then on how you use the water with all these nutrients...if you consume it as is, like soup broth, good job. If you add oil to it and make gravy...bad job. If you pour it out it doesn't affect you at all, and the food basically was junk, as in empty calories.

Freezing is a good way to preserve food because it is closest to fresh and it is not immersed in liquid. I like frozen food a lot because I live alone and this makes me able to customize servings for however many people, usually just me, without wasting half a can, or letting fresh go bad.

Baking, roasting, etc tends to dry out food because it is dry heat. So we usually end up basting somehow, and then it depends what you baste with.

Frying is worst nutritionally because it is damn near addictive how good it tastes but it is horrible for you. So a lot of people get in the pattern of eating way too much fried food. Frying is also pretty easy to master.

Sauteeing, technically is using butter=bad. We usually use the word to mean skillet cooking with any oil, including olive=better. Depends on the oil.

Steaming is great for things because there is very little to dilute the nutrition.

Grilling is best for meats to preserve the nutritional integrity of the food, except that it allows excess fat to drain off, plus it tastes great.

Poaching is unfamiliar territory, I think it is like a cross between steaming and boiling or cooking in a water bath...in which case, nothing is added to the food=healthy.

Raw is supposed to give the body the most workout due to the fact that no cooking processes have done the digestive work for you by softening the food...healthy for a hardworking body when used to it. Some foods in fact, lose all their potency when cooked. Omega oils in flax seeds are chemically altered to be useless when heated.

Answer 3

I just covered this topic with regard to cruciferous vegetables (kale, broccoli, cauliflower) and other popular veggies. It's tough finding the information online. The surprise is that cooking may HELP the nutrition content for many vegetables like tomatoes and carrots. The lycopene content in a cooked tomato can be up to EIGHT times that of a raw tomato. To read the whole story and get related recipes, try my blog site link below.

Answer 4

if you're worried about it, steaming is the best way for means of vitamin retention

I just want to edit my post to say that Sauteeing isn't "Technically" using butter. that's some misinformation. Sauteeing, Technically, is cooking in a pan at very high heat, with a small amount of fat, could be butter or oil, doesn't matter.

Answer 5

it is difficult to answer but still 30 to 50 % even 100 % nutration loss for different type of cooking methods.

Answer 6

I understand boiling is far worse then any other for taking the nutritional value out

Answer 7

the pressure cooker cooking is best .
Microwave cooking is also the best as food never loss its aroma and colour and nutrition.but after cooking you must cook it on flame for its best and real test.
shallow frying is better then deep frying
grill on coal is also best for its test and nutrition.
you can decide as how much time u have!!!!!!!!!!!!
time saving cooking is microwave cooking.and also nutritious.