Flashcard Study
Natural Food Colours — Card 21 of 33
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Question
Which cooking method generally preserves more flavonoids in vegetables?
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Answer
C. Steaming
Steaming generally preserves more flavonoids because vegetables have limited contact with water, reducing the loss of water-soluble compounds. During boiling, flavonoids may leach into cooking water, resulting in nutritional losses.Why Other Options Are Incorrect:
Boili...
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