Friday, March 6, 2009

I.Healthy Cooking

Healthy Cooking



· Avoid frying foods;instead grill,steam or boil food to minimize fat content.


· Wash vegetables before chopping them to prevent loss of water soluble nutrients like Vitamin C,Riboflavin,Thiamin and Niacin.


· Avoid use of baking soda while cooking pulses and vegetables as soda inhibits the absorption of calcium.


· Avoid repeated washing of rice and pulses,as valuable nutrients are lost in the process.


· Preserve vitamins in food by cooking whole vegetables in their skin.


· Substitute cream with skimmed yoghurt,as it contains less fat.


· Seasonal vegetables and fruits have the highest nutrient content so include them in your diet as often as possible.


· Use non-stick cookware and minimize the oil content in your food.

No comments: