Impact Of Different Cooking Methods On Micronutrient Retention Of Peas And Potatoes

Abstract

Vegetables are the most important source of several vital food ingredients which are required by the human body
for the development, maintenance, growth, and repair of human body tissue to keep them fit. According to the
report released by the World Health Organization (WHO), per capita consumption of vegetables must be within the
range from 130 to 135 grams on daily basis. While in Pakistan, that range of daily intake of vegetables are far less
than that of recommendation of WHO, nearly 30-33% lower. Cooking methods plays an important role in nutrient
retention of vegetables. The current study was planned to check the influence of different cooking methods and
cooking time on the nutritional profile of vegetables (Peas & Potatoes). Boiling, steaming and microwave cooking
approaches were used in present study for determination. Microwave heating was determined to be a better option
since it preserves the nutritional safety and quality of the veggies while also being cost effective. According to the
findings, it is best to eat vegetables after moderate cooking, or just after the vegetable tissues have softened, for
optimal digestion and health advantages.