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5 describe the strategies for minimizing mineral losses due to processing

Jul 02, 2013 The key is to strike a balance between digestibility and nutrient content by using cooking methods that keep vitamin and mineral loss to a minimum. Minimize Air Exposure The U.S. Department of Agriculture cautions that the more a fruit or vegetable is exposed to air, the more vitamins will be lost, particularly B vitamins like niacin or thiamine and the vitamins A, C, E and K

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