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Why cooking fruits and veggies is OK While you can lose some nutrients when cooking vegetables (and fruit), cooking can make other vitamins and minerals more “bioavailable.”
A broccoli head is known as a floret and it's where the where the majority of the vegetable's nutrients are contained - though broccoli stalks are highly nutritious as well.
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Processed fruits and vegetables, for example, salads; Cooked rice and pasta; Foods containing eggs, beans, nuts or other protein rich foods, such as quiche and soy products; Foods that contain these foods, such as sandwiches and rolls.
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, sweetcorn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with other food types, such as pasta or cheese. Frozen fruits are produced using a very similar approach.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [1]