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Chapter 11: Problem 133

What are the advantages of cooking the vegetable broccoli with steam instead of boiling it in water?

Short Answer

Expert verified
Steaming broccoli retains more nutrients such as Vitamins B, C and various minerals than boiling, since less nutrients are lost from leaching.

Step by step solution

01

Identify the nutrients in broccoli

Broccoli contains various vitamins and minerals, including Vitamin C, Vitamin K, fiber, potassium, and iron. The way broccoli is cooked can impact these nutrients.
02

Understand the impact of boiling

Boiling involves submerging food in water. While this can cook food thoroughly, it can also lead to leaching, where water-soluble nutrients like vitamins B and C, and minerals, can dissolve into the water. If the water is discarded afterwards, these nutrients are lost.
03

Understand the impact of steaming

Steaming involves cooking food with the steam from boiling water, so the food does not come into contact with the water. This prevents nutrient loss from leaching, and thus retains more nutrients compared to boiling.

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Most popular questions from this chapter

If water were a linear molecule, (a) would it still be polar, and (b) would the water molecules still be able to form hydrogen bonds with one another?

A solid is very hard and has a high melting point. Neither the solid nor its melt conducts electricity. Classify the solid.

Heat of hydration, that is, the heat change that occurs when ions become hydrated in solution, is largely due to ion-dipole interactions. The heats of hydration for the alkali metal ions are \(\mathrm{Li}^{+},-520 \mathrm{~kJ} /\) mol; \(\mathrm{Na}^{+},-405 \mathrm{~kJ} / \mathrm{mol} ; \mathrm{K}^{+},-321 \mathrm{~kJ} / \mathrm{mol} .\) Account for the trend in these values.

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