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Processing Technique Of Nutritional Food Related - Tips - Health - The use of heat on all the ways the ripening effect on the nutritional value of the food is produced. The higher the heat that is used, the more often given the heat exposure at a food such as recurrent warming and the longer the time of heating then the more nutrients will be damaged.
Foods contain a variety of nutrients needed by the body, i.e. macro-nutrients (carbohydrates, proteins, and fats) and micro-nutrients (vitamins and minerals). The content of these nutrients in food does not stand alone but rather a side by side of each other. For example, in the flesh not only contained protein and fat but there are also a number of minerals such as iron and zinc.
Food in case of raw or referred to by groceries easy to damage, it also contains bacteria, viruses, and chemical impurities and toxic substances. Not only that, raw foods also contain a antinutrisi so that some of the nutrients contained in a food can not be absorbed completely by the body. Therefore, to do the processing of foodstuffs in advance so that the acquired taste nicer, better aroma, texture soft, free of bacteria, viruses, impurities and toxic chemical substances, as well as its nutrition value substances easily digested, absorbed and used by the body. The processing of foodstuffs in question is to use the warming that we call with the term ripening.
Before cooking starts, the mother needs to keep paying attention to the correct way of preparation to prevent loss of nutrients, helps eliminate toxic and chemical substances in part on groceries as well as cross-contamination of foodstuffs. Starting from washing with running water to help remove chemicals such as pesticides in foodstuffs especially vegetable. In addition to using the water flow can also use special cleaners substances of vegetable and fruit. When washing materials, preferably food is still intact, then cutting materials and direct as soon as it is cooked. The size of the cuts could also affect the loss of nutrients, the smaller the easier pemotongannya the loss of nutrients. To prevent the occurrence of contamination between food then we recommend that you do the preparation of foodstuffs separately. Do not lay side by side meat, chicken, fish and other seafood with vegetables because it could be bacteria in the meat move into vegetables. Moreover, the use of the same container and leaching process simultaneously between meat and vegetables is strongly discouraged.
The cooking process can be done by boiling, steaming, roasting, pengsangraian, penumisan, pemepesan, frying pan, etc. The use of heat on all the ways the ripening effect on the nutritional value of the food is produced. The higher the heat that is used, the more often given the heat exposure at a food such as recurrent warming and the longer the time of heating then the more nutrients will be damaged.
Frying is the cooking of food by using high heat that is reaching more than 160 ® c. Very meaningful to make loss of nutrients especially proteins contained in meat, fish and other seafood, chicken, eggs, milk, tofu, tempeh, nuts, and petrol the other. Will be increasingly damaged the value of protein when food is fried. The amount of oil that you used when frying can also affect the damage of foodstuffs. There is research that tells us that fried foods with a lot of oil (deep fryer) would more quickly damage the nutrients in the food compared with the amount of oil.
While other cooking temperatures are way lower than frying like a boiling, steaming, stir-frying and memepes i.e. using a little oil and then after that add more water would be better in maintaining protein content in foods. But keep in mind also when boiled with coconut milk, often then we perform recurring warming. Although the principle is like a boil, but when heated the food then it means repeating will often be exposed to heat. The more frequent and long subject to warming, although the temperature is not high, then the protein in the food will still be damaged.
Not only does protein damaged when heated repeatedly, but also vitamins and minerals contained in the food source of protein. Other things to look out for is the loss of fatty acids polyunsaturated not contained in fish and other seafood when fried or heated. Polyunsaturated fatty acids are not like omega three are particularly vulnerable to warming. When fried, smoked, baked with high temperature then almost 50% of the content of this fatty acid will break down even more than 50% of the damage done when warming up. Especially if the fish are fried until dry then increasingly make omega-3 in fish are damaged.
Boiling is indeed one way of cooking was better in maintaining the content of nutrients in food compared to a frying pan. But it will be better if steaming by way of cooking and pemepesan. How boiling is often used in the processing of vegetables, and vegetable food materials is a source of vitamins and minerals. Vitamins are water-soluble vitamins are differentiated into and dissolve fat. Water soluble vitamin that is B vitamins (B1, B2, B3, B6, B12, Biotin, folic acid, etc.) and vitamin C is easy soluble in water boiling vegetables and further oxidized. Therefore, it is worth noting how boiling a proper to keep this water soluble vitamin is not lost. Rebuslah with water to taste that will indeed soon consumed up, enter the water when boiling vegetables have been vegetables and make them boil while still half-cooked because the maturation process will continue until the temperature of the water boiling be room temperature.
Foods that are reheated are not only minimal nutrition but also are at risk of lead poisoning in the body. After the food is cooked and left to cool at room temperature and when it happens the development of spores of the bacteria that is present in food or because of cross-contamination from the surrounding areas, for example from the container packed etc. These foods will also be the sooner broken when often come into contact with cutlery such as a spoon, stirring often or scrambled. When reheated then most of those bacteria will not die and spores will not be lost. Then reheated food at risk to cause toxicity in the body. In addition to health left. Moreover, while high and recurrent warming also can form toxic substances. Nitrate content in vegetables such as spinach, broccoli, celery will turn into nitrites that are carcinogenic when reheated. Not only is it the iron contained in spinach will also oxidize which harm the body.
In addition to spinach, the food that is a source of carbohydrates such as potatoes, sweet potatoes, flour and starchy staples will produce acrylamide when reheated. These substances also are carcinogenic. So too on the food source of protein that is reheated risky formation of nitrosamines which are carcinogenic substances is also a. The food is prepared with coconut milk is often reheated because it feels will be more savory are also harmful to health. Research results explain the occurrence of oxidation process while warming re-re-which will increase the amount of free radicals.
So to get optimal benefits from cooked food and avoid the various substances that can harm the health of the then konsumsilah food as soon as it is cooked and the portions appropriate Cook will be spent. If this is not possible then discharged as soon as possible is stored in the refrigerator so that it does not happen the development of spores and bacteria on food. When consuming food, the mother simply heats with temperature pasteurization only and does not need to be long because just to warm the food.
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