We all use kitchen appliances. What appliances should I prefer? Below we compiled a listing of kitchen appliances, evaluating it in terms of the ability to prepare and store useful substances.
Microwave.
PLUS: This is the best way, which also keeps practically all the useful substances in the products. The microwave oven prepares quickly and practically does not require water - it means that you, probably, do not digest your vegetables. Vitamins are lost, if only you heat or defrost food.
EXAMPLE: Broccoli and cabbage lose only 10-20% of vitamin C, if cooked in a microwave oven, and 27-62 when cooking. Spinach loses the minimum amount of folic acid in the microwave. Welding - 23%.
MINUS: Rumors about the harm that a microwave oven can cause to the human body are related to the field of unscientific fiction. The box of the furnace is designed in such a way that the radiated waves do not penetrate outside. But there is a vulnerable place - a crevice around the door. Over the years, radiation can penetrate through it. Therefore, if you are too cautious, it is recommended to step aside after you have turned on the stove.
Juicer.
PLUS: perhaps it is difficult to imagine a more useful household appliance than a juicer. Only exclusively freshly squeezed juices guarantee the fastest and most direct entry of all necessary vitamins into the body.
MINUS: Alas, but you will not be full with juices all the time. Another disadvantage of juicers is the large amount of waste. However, the most ingenious use the squeezed pulp of fruits and vegetables, for cooking second courses and desserts: for example, sweet carrot cheesecakes.
Oven.
Ovens, or ovens, have lost a significant part of their positions with the advent of a steamer and especially microwave ovens with grill functions. Nevertheless, they still remain the most common and often used kitchen appliance in the world.
PLUS: They are suitable for the preparation of all products without exception and allow you to make any culinary dream come true.
MINUS: Remember: the higher the temperature and the longer the cooking time, the less vitamins remain in the food.
EXAMPLE: Beef when baking in the oven at 450C loses 53% of vitamins and only 30% at 300C.
How to minimize the loss of vitamins during cooking:
- use as little water as possible;
- cut the foods in large pieces;
- put food in water only when it boils;
- always cover with a dense lid of a pan and a frying pan. Letting off steam is the best way to get rid of vitamins forever;
- use water from vegetables to make soups;
- Do not use copper utensils;
- Serve food immediately after preparation.
Example: the bean loses 72% of vitamins, if it is cooked in the cut form, and only 46% - if it is cooked whole.
Toaster.
PLUS: minimizes the time and temperature of cooking toasts, which means it is convenient for preserving vitamins. In addition, he cooks without oil.
MINUS: Only old toasters can be dangerous - just like any other home appliances.
Fryer.
When frying in a deep fryer, usually high temperatures are used. Therefore, thanks to the deep fryer, you instantly lose all the vitamins that are unstable to high temperatures.
EXAMPLE: French fries lose up to 90% of vitamin C. Fried vegetables lose 25-80% of folic acid.
The way of preparation noticeably affects the natural contents of the products. This is because very many vitamins are very sensitive to heat, as well as air (especially vitamin A, vitamin B and folate salts). And the longer the cooking time, and also the higher the temperature, the less vitamin becomes. Even if you are cooking something, this has a harmful effect on vitamins: all useful substances first dissolve in water, and then safely merge into a shell.