We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience, read our Cookie Policy

Advertisement

How Does Cooking Affect Nutrients in Veggies?

Video   Dec 16, 2020 | Taken from ACS Reactions on YouTube

 

Reactions explores the chemistry and science that goes on to the nutrients when you cook vegetables. Vegetables are chock-full of essential vitamins and minerals, but how should you eat them to get the most nutritious bang for your buck? Raw? Sauteed? Frozen? You might want to eat those fresh green beans right away, for one — flash-frozen green beans kept for months have up to three times more vitamin C than week-old beans kept in the fridge. And did you know that oil-based dressing and avocados can help you absorb more nutrients from that kale salad.

 
 
 
Advertisement
 

Recommended Videos

MRI Scans of Fruits and Veggies

Video

Watch as an MRI machine produces hypnotic images of various fruits and veggies.

WATCH NOW

Early Forensics and Crime-Solving Chemists

Video

In a CSI age, we take forensic science for granted. New York did not have a medical examiner or forensic toxicologist until 1918, whose eventual arrival changed the landscape of crime investigation forever.

WATCH NOW

Supporting Battery Makers Around the World

Video

At Malvern Panalytical, we are proud to support battery makers around the world with a complete range of physical, chemical, and structural analysis solutions. These solutions help determine a range of critical parameters: from particle size, shape, and elemental composition, to the crystal structure, polymer molecular size and weight, weight, branching, and battery cell degradation mechanisms.

WATCH NOW

 

Like what you just watched? You can find similar content on the communities below.

Analysis & Separations Applied Sciences

To personalize the content you see on Technology Networks homepage, Log In or Subscribe for Free

LOGIN SUBSCRIBE FOR FREE