How to preserve the vitamins and minerals contained in fruit and vegetables:
prepare the food just before cooking and do not cut more than necessary;
tearing instead of cutting leafy vegetables;
avoid immersing it and washing it in cold water;
use utensils (graters, cutlery) of stainless steel;
add the vegetables when the water has boiled;
use the minimum quantity of water necessary;
do not cook more than strictly necessary;
cooking in steel containers stainless steel or pyrex;
avoid adding sodium bicarbonate;
minimize the preparation of pureed vegetables and mashed vegetables;
select products free of abrasions, dents and lesions (for storage);
store in the dark in cool places.
LOSS OF VITAMIN C
Sterilization (121-150 ° C)
Freezing process
Pre-cooking in water or steam (70-105 ° C)
Pasteurization (60-100 ° C)
Refrigeration (+ 4 ° C)
Storage
Cooking frozen food
Thawing
