Effects of cooking and storage methods on the micronutrient content of foods

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Abstract

Food processing has the potential to alter the nutrient quality of foods. This review deals with the effects of home-based cooking and storage practices on the micronutrient content of foods. It describes the effects of cooking, freezing and refrigeration on the vitamin and mineral content of meats, fish, fruit, vegetables and cereals. Based on this review, we suggest that the consumer should be aware of the possibility that losses in nutritional quality of foods may result from an improper use of cooking and storage techniques available at home.

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