Food from the harvest & processing has a maximum value of the nutrients they contain. The composition would be to decrease because of the handling of a long time or a higher or heavy processing. In lieu of food that are difficult to digest, is require a method that can be digested in the body. Processing is also useful for eliminating toxins or factors other anti-nutrients that may cause negative results.
In a study on green vegetables stored in the temperature of 68 ° F - 75 ° F, will lose some ascorbic acid (vitamin C) within three days, ie, spinach (83%) & peas (35%). While at lower temperature can be in a better nutritional value.
will tend to be more lenient in accordance with age, while in storage at normal temperature would show tiny modify or destroy the nutritional value.
For the wheat that had been stored for one year, showed loss of the factors they contain vitamin B complex. Meat
Effect of radiation will also give the results of the reduction of nutrients such as the heating method, ie from some 75-90% of vitamin A & B, folic acid, niacin, pyridoxine & riboflavin to about 35% thianin.
In the method of preservation will must lose some nutritional value they contain, as in the method of cutting, stripping & reduction of its original form. In the method of evaporation / dehydration, there will be destroy from nutritional content because of the heat.
In the cooling method will receive a nice level of resilience that is as nice as the freezing method. Long storage will tend to influence the nutritional composition of the material, but in the method of storage in lower temperatures will be able to prevent the likelihood of metal contamination & storage are not long at birth is still a nice composition of the results showed that in the cooking method, will lose some value of the nutrients they contain, although this will facilitate the digest.
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