Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce
Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. This publication describes the nutrient retention and qua...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2013-10-01
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| Series: | EDIS |
| Online Access: | https://journals.flvc.org/edis/article/view/121162 |
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| _version_ | 1823867968341147648 |
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| author | Morgan Dehnard Amy Simonne Gail P. Kauwell |
| author_facet | Morgan Dehnard Amy Simonne Gail P. Kauwell |
| author_sort | Morgan Dehnard |
| collection | DOAJ |
| description | Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. This publication describes the nutrient retention and quality of cooked vegetables, explains why cooking vegetables is appropriate for consumers with food safety concerns, and provides tips for preparing cooked vegetables. This 4-page fact sheet was written by Morgan Dehnard, Amy Simonne, and Gail P. A. Kauwell, and published by the UF Department of Family Youth and Community Sciences, October 2013.
http://edis.ifas.ufl.edu/fy1395
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| format | Article |
| id | doaj-art-6a39318614fb45cb92f63a7152d1a9b3 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2013-10-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-6a39318614fb45cb92f63a7152d1a9b32025-02-08T06:02:37ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092013-10-0120139Eating Defensively: The Nutrition and Food Safety Benefits of Cooked ProduceMorgan DehnardAmy Simonne0Gail P. Kauwell1University of FloridaUniversity of FloridaCurrent nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. This publication describes the nutrient retention and quality of cooked vegetables, explains why cooking vegetables is appropriate for consumers with food safety concerns, and provides tips for preparing cooked vegetables. This 4-page fact sheet was written by Morgan Dehnard, Amy Simonne, and Gail P. A. Kauwell, and published by the UF Department of Family Youth and Community Sciences, October 2013. http://edis.ifas.ufl.edu/fy1395 https://journals.flvc.org/edis/article/view/121162 |
| spellingShingle | Morgan Dehnard Amy Simonne Gail P. Kauwell Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce EDIS |
| title | Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce |
| title_full | Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce |
| title_fullStr | Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce |
| title_full_unstemmed | Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce |
| title_short | Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce |
| title_sort | eating defensively the nutrition and food safety benefits of cooked produce |
| url | https://journals.flvc.org/edis/article/view/121162 |
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