The Vitamin Chronicle
Let’s discuss the topic Vitamin Chronicle
Vitamins are chemical compounds that our body uses in a variety of ways. Moreover, we need to get vitamins from the food because our body can’t make them on its own.
Vitamins are classified as water-soluble and fat-soluble
- Water-soluble – vitamins B, C
- Fat-soluble – vitamins A,D,E,K
They differ in how they dissolve in water.
WATER-SOLUBLE VITAMINS
- Ascorbic Acid
- Thiamin
- Riboflavin
- Niacin
- Pyridoxine
- Cobalamin
- Folate
- Pantothenic Acid
- Biotin
FAT-SOLUBLE VITAMINS
- Retinol
- Calciferol
- Tocopherol
- Phyllo- and Menaquinones
We have one more interesting article you must read Fats – good or bad?
Fresh fruits and vegetables are good sources of vitamins. If they are fresh, they contain the more vitamins.
Canned fruits, frozen fruits and vegetables very nutritious just like the fresh produce. When produce is canned or if frozen, it is quickly processed and sealed into many packages, so that, loss of vitamins can be avoided.
Water soluble vitamins are easily lost from the food we eat, when they’re exposed to heat, light or air. Chopping the vegetables too many times, over cooking for a long time period can easily create ways for the food to lose its vitamin content. Here are some of the food preservation techniques.
- Firstly, make use a little water when cooking food.
- Secondly, always keep the food pieces as large as possible.
- Thirdly, cook for a sufficient short period of time.
- Fourthly, use microwave, do stir-fry, or steam vegetables when you want to cook.
- Fifthly, re-use water that vegetables were cooked in to make soups or stews
- Lastly, these soups or stews should be consumed within a couple of days
BENEFITS
- Firstly, vitamins are antioxidants
- In addition to this, normal vision and immune functions are promoted
- Thirdly, stimulates the bone health
- At last, Some of these vitamins are very important for avoiding problems like blood clotting
ALSO READ: The table of victuals
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