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{{topic header| default.png | Food preparation }}
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'''Food preparation''' carried out with cookers, blenders, utensils and various appliances, can have a major impact on the nutritional value of the food, for better or worse.
'''Food preparation''' carried out with cookers, blenders, utensils and various appliances, can have a major impact on the nutritional value of the food, for better or worse.


Food that contains [[anti-nutrients]]  [[cyanide]] must either be:
Food that contains [[anti-nutrients]] must either be:
* Prepared properly to deactivate these compounds - e.g. foods such as cassava that contain [[cyanide]]s must be soaked, fermented and/or cooked; [[beans]] (especially kidney beans and check peas) must be cooked at high temperature (boiled at 100 deg C - the toxins can be made worse at 75 deg C).
 
* Prepared properly to deactivate these compounds - e.g. foods such as cassava that contain [[cyanide]]s must be soaked, fermented and/or cooked in water for a long time; [[beans]] (especially kidney beans and chick peas) must be cooked at high temperature (boiled at 100 deg C - the toxins can be made worse at 75 deg C). Pre-soaking may help.{{Verification needed}}
* Eaten in moderation to keep exposure to safe levels - e.g. [[oxalates]].
* Eaten in moderation to keep exposure to safe levels - e.g. [[oxalates]].
{{stub}}


== External links ==
== External links ==


* [http://www.whfoods.com/genpage.php?tname=faq&dbid=23 WHFoods: The World's Healthiest Cooking]
* [http://www.whfoods.com/genpage.php?tname=faq&dbid=23 WHFoods: The World's Healthiest Cooking]
{{Page data}}


[[Category:Food preparation|Food preparation]]
[[Category:Food preparation|Food preparation]]

Latest revision as of 06:55, 11 April 2023

Beans-g34a47f56f 1920.jpg

Food preparation carried out with cookers, blenders, utensils and various appliances, can have a major impact on the nutritional value of the food, for better or worse.

Food that contains anti-nutrients must either be:

  • Prepared properly to deactivate these compounds - e.g. foods such as cassava that contain cyanides must be soaked, fermented and/or cooked in water for a long time; beans (especially kidney beans and chick peas) must be cooked at high temperature (boiled at 100 deg C - the toxins can be made worse at 75 deg C). Pre-soaking may help.[verification needed]
  • Eaten in moderation to keep exposure to safe levels - e.g. oxalates.

External links[edit | edit source]

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Authors Chris Watkins
License CC-BY-SA-3.0
Language English (en)
Related 0 subpages, 2 pages link here
Impact 94 page views (more)
Created June 1, 2010 by Chris Watkins
Last modified April 11, 2023 by Irene Delgado
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