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Quick stir-frying and steaming: key to retention of nutrients Quick stir-frying and steaming: key to retention of nutrients
Vitamins B-complex and C are water-soluble and thus may be lost through leaching during prolonged cooking. Steaming, which minimises the food’s contact with water, appears to be the best method for retaining the nutrients...
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Pan-frying and deep-frying: Pan-frying and deep-frying: "culprit" of high fat content
According to Cherry, pan-frying or deep-frying is different from steaming or blanching the same ingredients in terms of caloric value and fat content (Table 1). Moreover, most deep-fried foods have a coating of either batter...
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Congee, Rice Noodles, Egg Noodles and Rice – Enjoy Them and Stay Healthy! Congee, Rice Noodles, Egg Noodles and Rice – Enjoy Them and Stay Healthy!
There are many techniques in Chinese cooking, yet the most common methods are pan-frying, stir-frying, deep-frying, blanching/poaching, stewing, simmering, steaming and roasting/grilling. Cooking the same food ingredients...
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Ways to prevent nutritional loss at cooking Ways to prevent nutritional loss at cooking
Full of nutrients as they are, says Verona, certain vegetables, especially cruciferae (e.g. broccoli, cauliflower, Chinese white cabbage, etc.), have fibre that is not easily digestible. They need to be broken down, fermented...
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A balanced diet A balanced diet
Each colour of a vegetable contains a unique nutritional component that is essential to our health. As Verona suggests, the more colours of vegetables we eat, the more nutrients we can get from them. “Vegetables contain chemical...
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