The basis for this claim is that cooking pot which reduces the micronutrients of cooked food will not directly affect the vitality of the food customers. The nutrient content of cooked food could be enhanced through the use of cooking pots that operates under low-pressure situations. Food cooked with low temperature and low stress would definitely be healthier as a outcome of nutritive and organic values of such foods remain intact. Our findings stress the use of titanium and enamel cooking pots which provide better retention of food nutrients than the opposite pots tested. The end result discourages use of an old aluminum pot for cooking.
in traditionalfoods.my.id you can read the newest article about Food & Cooking