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Jenny prepares vegetable fritters. Which nutrients will change most during the cooking process?

- Carbohydrates
- Fat
- Minerals
- Protein
- Vitamins

Sagot :

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Final answer:

Carotenoids can increase in bioavailability during cooking, watch out for trans fats in oils, minerals are more stable during cooking.


Explanation:

Carbohydrates:

  • Carotenoids, such as beta-carotene, found in vegetables like carrots, can be affected by cooking with an increase in bioavailability due to releasing them from the plant matrix.

Fats:

  • Monitoring the type of oil used for cooking is important to avoid trans fats, which can be detrimental to health.

Minerals:

  • Minerals, being essential nutrients, are relatively stable during cooking compared to other nutrients like vitamins and proteins.

Learn more about Effect of cooking on nutrients here:

https://brainly.com/question/35902532


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