Changes in Food Value of Vegetables Due to Cooking (Classic Reprint): A Dissertation - Couverture souple
Synopsis
Unlock the science behind how cooking changes vegetables' nutrition and texture. This practical guide analyzes how different methods—from boiling and steaming to canning—alter calorie and nutrient losses, weight changes, and the juiciness of vegetables. It explains why some techniques preserve more value, while others can reduce it, and offers clear guidance for home cooks seeking better nutritive economy.
The book frames cooking as a series of controllable factors—time, water quantity, and heat—that influence how much solid matter and soluble nutrients remain in the vegetables you eat. It uses simple experiments and table data to show why steaming often minimizes losses, why salting water can boost or hinder nutrient retention, and how home canning affects both flavor and nutrition. Readers will gain a practical understanding of preparing vegetables to maximize nutritive value and flavor, without guessing at outcomes.
- How different cutting shapes and piece sizes impact nutrient and caloric losses.
- Why steaming can dramatically reduce weight and nutrient losses for many vegetables.
- How cooking water and method influence the amount of juice and extractives kept with the produce.
- Guidance on home canning practices that preserve nutritive value while maintaining flavor.
Ideal for cooks and students looking for grounded, experiment-based insight into vegetable preparation and preservation.
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Changes in Food Value of Vegetables Due to Cooking: A Dissertation
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
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Paperback. Etat : New. Print on Demand. This book analyzes the loss of nutritional value that vegetables undergo when prepared using various cooking methods. The author prepared vegetables using common methods, calculated their caloric loss, and compared their nutritional value before and after preparation. The author found that preparation methods that use a large amount of water to cook vegetables result in significant losses in nutrients, and that steaming or baking vegetables helps to preserve nutrients better. The author's findings are meaningful for individuals interested in optimizing their dietary intake and understanding how cooking methods affect the nutritional value of food. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781333872809_0
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Changes in Food Value of Vegetables Due to Cooking
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333872809
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EUR 24,71
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Changes in Food Value of Vegetables Due to Cooking
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333872809
Acheter neuf
EUR 24,57
Expédition à EUR 3,86
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)