Corpus ID: 202678009

How Cooking Techniques Affect the Nutritional Qualities of Food By

  title={How Cooking Techniques Affect the Nutritional Qualities of Food By},
  author={Kristy Del Coro and A. Aaron},
The inherent nutritional properties of food is a topic widely covered in nutrition education journals and media, but there is less awareness about how cooking can affect these nutritional properties. The role of an RD is to help people improve their health through food. This includes influencing the types and portions of foods people eat and how these foods are prepared both to maximize nutritional benefit and minimize potential negative effects that can occur during cooking. Because standard… Expand


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Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli
  • E. Hwang, Gun-Hee Kim
  • Chemistry, Medicine
  • International journal of food sciences and nutrition
  • 2013
The results clearly show that health-promoting compounds in broccoli are significantly affected by different heating methods and that all heating treatments reduced glucosinolate concentrations, but carotenoid and tocopherol concentrations were increased by various heating methods, and a longer heating time increased their extractability. Expand