Natural Food Colours
Which cooking method generally preserves more flavonoids in vegetables?
Which cooking method generally preserves more flavonoids in vegetables?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ C. Steaming
Explanation
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:
- Boiling: Causes leaching of water-soluble flavonoids.
- Deep frying: High temperature may cause degradation.
- Long roasting: Can destroy heat-sensitive compounds.
Key Concept
Steaming retains flavonoids better Boiling causes leaching Processing method affects bioactive compounds
Related Sub-categories
References
- Damodaran, S., Parkin, K. L. (2017). Fennema’s Food Chemistry (5th Edition). CRC Press.
- Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th Edition). Springer.
- deMan, J. M. et al. (2018). Principles of Food Chemistry (4th Edition). Springer.
- Shahidi, F., & Naczk, M. (2004). Phenolics in Food and Nutraceuticals. CRC Press.
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