Diet: - Do you know these things?

1. Repeated washing of rice (3-4 times) before cooking effects a loss of 40% vitamin B1 and nicotinic acid.
2. If the boiled rice water (gruel) is thrown away, there 60% loss of vitamin B1.
3. The water separated from boiled rice may be added to dal or other vegetable soup.
4. Bread loses vitamin B during toasting
5. Vegetables are good sources of water- soluble vitamins, carotene, iron, and calcium. To preserve these nutrients the following measures should be adopted:
(a) Vegetables should be cut into big pieces rather than small pieces. The loss of vitamin C by oxidation is prevented.
(b) Vegetables should not be kept in water and boiled. Rather, they should be added to boiling water. A minimum amount of water should be used.
(c) Cooking with pots closed with a lid is better to prevent oxidation and thus to preserve vitamins. Root vegetables should be boiled with skins on, and skin removed after cooking.
6. Cooked food should not be kept over a hot oven for a long period. It destroys vitamin B1 and C in the food.
7. Overcooking can make food harder and indigestible.
       So it is clear from this write-up that most vitamins are destroyed or lost by improper cooking.