effects of food processing on micronutrients

Question 1

how does food processing affect micronutrients

Answer 1

many nutrients can be destroyed or removed

Question 2

what are the vitamins that are most likely to get destroyed

Answer 2

folate thiamine and vitamin C

Question 3

what are the vitamins that are most likely to hold their nutrient profile

Answer 3

vitamin B3, Vitamin K, vitamin D, vitamin B7 and vitamin B5

Question 4

what is blanching

Answer 4

scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

Question 5

what is dehydrating

Answer 5

Drying out foods such as fruits can reduce the amount of vitamin C they retain, but it can also concentrate other nutrients, particularly fibre in plant foods. Dehydrating food also makes food products more energy dense, which may contribute to weight gain.

Question 6

what can be done to retain the nutrient value of foods

Answer 6

wash or scrub vegetables rather than peeling, store foods properly, use fresh ingredients,

Question 7

what happens to the nutrient profile of a food when frozen

Answer 7

the nutrient value of a food is retained when it is frozen. Any nutrient losses are due to the processing prior to freezing and the cooking once the frozen food is thawed.