Date post: | 26-Dec-2015 |
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Fresh, canned or frozen?
Frozen or canned within a few hours of harvesting
Freezing – stops any further loss of vitamins
Canning – overall cooking time is less (salt may be added)
Fresh fruit Flesh exposed to the air over
a period of time Browning of flesh due to
oxidation More vitamin loss
Flesh received minimal exposure to air
Flesh is not brown More vitamins retained
Prepared prior to eating Cut just before eating
Preparation of fruit
Scrubbing vegetables or peeling them?
Boiling vegetables or steaming them?
Cutting vegetables into smaller pieces or larger pieces to cook?
Cutting fruit as needed or preparing in advance?
Cooking vegetables for a long time or a short time?
Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?
Circle the best choices to save vitamins
Scrubbing vegetables or peeling them?
Boiling vegetables or steaming them?
Cutting vegetables into smaller pieces or larger pieces to cook?
Cutting fruit as needed or preparing in advance?
Cooking vegetables for a long time or a short time?
Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?
Circle the best choices to save vitamins