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Do you reheat cooked food frequently? Not a few people cook a lot, so that they can be eaten in several meals. Even if it's not hot or warm, just warm it up again. This method is considered more practical than having to cook every time a meal comes. But does warming food have a bad effect on these nutrients? If so, what nutrients are damaged during heating?
Nutrients lost due to warmed food
Even though the food you warm up this afternoon is the food you just made this morning, the process will still affect the nutrients in the food. Then what types of nutrients have been damaged due to reheating?
Vitamin
Types of water-soluble vitamins are vitamins that are very sensitive to heat. Water-soluble vitamins, namely vitamins C and B, will automatically break down and break down when exposed to heat for a long time. Vitamin C itself, is an unstable vitamin, easily oxidized when mixed with water. The length of the cooking process and the cooking temperature will determine how much vitamin C is lost from a food.
For example, in the food that you warm, there are tomatoes in it. Tomatoes that are exposed to hot temperatures reach 87 degrees Celsius for just 2 minutes, their vitamin C content will be lost by 10%. Whereas for the type of vitamin B, not all vitamins are susceptible to heat and water. Only thiamine, niacin, and folate will dissolve and disappear when heated at a temperature of more than 100 degrees Celsius.
Enzyme
Enzymes are substances that the body needs to perform various physiological functions, including the digestive process. Usually, enzymes are found in quite a lot of types of nuts and foods that contain wheat. The enzymes in these foods will be damaged and their numbers will decrease if they are heated.
These food nutrients are actually also produced by the body naturally, but there are times when these natural enzymes are depleted. The body also doesn't get enough enzymes from the food that is eaten. This condition will increase the risk of free radicals in the body and can lead to cancer and various other degenerative diseases.
Antioxidants
A number of foods contain many antioxidants which are very useful for preventing premature aging and lowering the risk of free radicals. Lutein and zeaxanthin are natural antioxidants found in various sources of green leafy vegetables, such as kale, broccoli, and so on. According to experts from the University of Maryland Medical Center, reheating foods that contain antioxidants, will only make the nutrients lost from these foods and you do not get the benefit of them.
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