Vitamins are essential for our body, so do not forget a series of warnings that we give to people who consume it with full guarantees and avoiding certain processes that end up with them.
The main source of vitamins are raw vegetables, so you must match or exceed the recommended 5 servings of vegetables or fresh fruits daily.
Similarly, it is important to avoid the processes that produce vitamin losses in excess, so pay attention to these tips:
* Avoid cooking food in excess. A lot of temperature or for too long.
* Add the food to be cooked in boiling water and instead bring water to boil with them inside.
* Avoiding the food is prepared (cooked, chopped or squeezed) long before eating.
* The skin of fruit or cereal shell containing many vitamins, so it should not remove it.
* Make good food choices when buying a better quality results in a higher nutritional value.
Although food processing, in most cases impairs vitamin content, some biological processes may increase the vitamin content in food. Some of them are:
* The fermentation of bread, cheese or other foods.
* Making yogurt with bacteria.
* The cured hams and sausages.
* The sprouted seeds, salad.
Similarly, it is worth noting that manufacturing processes, usually tend to destroy the vitamins. But someone can help reduce losses:
* The parboiled rice to get the vitamins and minerals from the shell from sticking to the heart of rice and not miss much by removing the shell itself.
* Remember, the paddy rice has 5 times more vitamin B1 (including vitamins) that is peeling.
* The quick-freezing preserves the properties of the frozen food better than homemade. If done well, can get a frozen food has more vitamins than fresh bought it.
* UHT sterilization processes, very fast, avoid excessive vitamin losses that a slower process. You can also reverse the effect of some vitamins such as destructive enzymes which are dispersed in orange juice.
Tags: enzymes, prevent vitamin, vegetables, vitamin content, vitamin losses
