State and explain four nutrient conservation measures taken during food preparation before cooking (4 marks)

  • Do not soak vegetables and fruits in washing water because it dissolves nutrients
  • Wash fruits in cold water because hot water destroys heat sensitive vitamins
  • Wash the vegetables before chopping/cutting to avoid loss of vitamins and nutrients Which dissolves in water
  • Buy vegetables when they are fresh
  • Shred/cut/chop before cooking because exposing for long periods causes oxidation of vitamins
  • Avoid buying large quantities of vegetables and fruits that requires storage as it causes nutrients loss
  • Whenever possible take fruits in their raw form because there are more nutritious.
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