Question

List five effects of heat on vegetables.

Hint:

Cook vegetables lightly using steaming or sauteing to preserve nutrients. ́

Answer 1

Heat affects vegetables in the following ways:
1. Texture Change: Heat softens vegetables by breaking down fiber and cell walls.
2. Color Change: Prolonged heat causes loss of bright colors due to pigment breakdown.
3. Nutrient Loss: Overcooking leads to the destruction of vitamins (e.g., vitamin C).
4. Flavor Development: Cooking enhances flavor but excessive heat can reduce it.
5. Shrinkage: Water loss during cooking reduces the size of vegetables.
Proper heat application ensures better flavor, texture, and nutrient retention.