Freezing, Drying, Cooking, and Reheating. Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to. Season lightly before freezing dishes. Freezing causes many seasonings and spices to change flavor. Spices like cloves and pepper, and foods including green pepper. Heres the scoop on whether freezer burned food is safe to eat, plus a bunch of tips to help you avoid it in the future. Searching for delicious recipes to make ahead Now is the time to make freeze ahead holiday foods, including Sausage Cheese Balls. StillTasty. com has comprehensive information about how long you can keep thousands of foods and beverages. Nutritional Effects of Food Processing. Nutrition. Data. com. This page is an overview of some of the effects that cooking and other food processing methods have on the nutritional value of foods. Save time and money by easily freezing these foods. See the sections below for specific notes on. Freezing, Drying, Cooking, and Reheating. Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, andor oxygen cause the greatest nutrient loss. Nutrients can also be washed out of foods by fluids that are introduced during a cooking process. For example, boiling a potato can cause much of the potatos B and C vitamins to migrate to the boiling water. Youll still benefit from those nutrients if you consume the liquid i. Similar losses also occur when you broil, roast, or fry in oil, and then drain off the drippings. The table below compares the typical maximum nutrient losses for common food processing methods. This table is included as a general guide only. Actual losses will depend on many different factors, including type of food and cooking time and temperature. For additional data on specific preparation methods, please see the USDA Table of Nutrient Retention Factors 2. Donuts Out Of Pillsbury Biscuits on this page. Typical Maximum Nutrient Losses as compared to raw foodVitamins. Freeze. Dry. Cook. CookDrain. Reheat. Vitamin A55. 02. Retinol Activity Equivalent. Alpha Carotene. 55. Beta Carotene. 55. Freezing Foods In Glass JarsBeta Cryptoxanthin. Lycopene. 55. 02. LuteinZeaxanthin. Vitamin C3. 08. 05. Thiamin. 53. 05. Riboflavin. Niacin. 01. 04. Vitamin B6. Folate. 55. 07. Food Folate. Copyright 2008 El Marwa Foods Inc. All rights reserved. Copyright 2008 El Marwa Foods Inc. All rights reserved. Pick your own Farms in the U. S, Canada, Britain and other countries Find a farm near you, and learn how to freeze or make home canned fruits and vegetables, jam. Here are some simple guidelines for freezing a variety of vegetables commonly grown in home gardens. Setting the ideal freezer temperature is vital to keeping your food safe. Freezing food stops the growth of bacteria, it does not kill it. So if the temperature gets. Folic Acid. 55. 07. Vitamin B1. 2004. Minerals. Freeze. Dry. Cook. CookDrain. Reheat. Calcium. 502. Iron. 003. 54. Magnesium. Phosphorus. 002. Potassium. Sodium. 002. 55. Zinc. Copper. 1004. 04. Back to top. Consuming Raw Foods. The amount of nutrient loss caused by cooking has encouraged some health conscious consumers to eat more raw foods. In general, this is a positive step. However, cooking is also beneficial, because it kills potentially harmful microorganisms that are present in the food supply. In particular, poultry and ground meats e. To learn more about preventing common food borne diseases, visit the Centers for Disease Control and Prevention. Back to top. Grilling Meats. Outdoor grilling is a popular cooking method, primarily because of the wonderful taste it imparts on meats. It can also be a healthy alternative to other cooking methods, because some of the meats saturated fat content is reduced by the grilling process. However, grilling also presents a health risk. Two separate types of carcinogenic compounds are produced by high temperature grilling heterocyclic amines HCAsHCAs form when a meat is directly exposed to a flame or very high temperature surface. The creatine rich meat juices react with the heat to form various HCAs, including amino imidazo quinolines, amino imidazo quinoxalines, amino imidazo pyridines, and aminocarbolines. HCAs have been shown to cause DNA mutation, and may be a factor in the development of certain cancers. PAHsPAHs form in smoke thats produced when fat from the meat ignites or drips on the hot coals of the grill. Various PAHs present in the resulting smoke, including benzoapyrene and dibenzoa,hanthracene, adhere to the outside surface of the grilled meat. PAH exposure is also believed to be linked to certain cancers. HCA and PAH content in meats can be dramatically reduced by slight alterations in your grilling method. In particular, the following practices will reduce the amount of HCAs and PAHs formed Select leaner meats. Leaner cuts of meat are less likely to drip fat on the grill and produce PAH laden smoke. Marinate meats before grilling. Researchers have determined that marinating meat prior to grilling, even for just a few minutes, can reduce HCA formation by 9. Its believed that the marinade forms a protective barrier for the meat juices that prevents the HCA reaction from occurring. Grill at lower temperatures. Lower temperature roasting also greatly reduces HCA formation. Prevent flare ups. Flames from grill flare ups cause the formation of both HCAs and PAHs. Keep an eye on your grill and turn meats frequently to minimize the chance of flare ups. Dont overcook meats. While its important to cook poultry and ground meats thoroughly, be careful not to overcook any meat. Well done or burnt meats contain higher levels of HCAs than less cooked meats. For thicker cuts of meat, use a meat thermometer to measure doneness rather than just guessing.