1. Minerals and vitamins are important to the nutritional quality of the food. Pigments and flavor components are important to a food's appearance and taste and may determine whether the food is appetizing enough to eat. So it is important to preserve all these elements.
2. Some of these components are soluble in water, and others are soluble in fats.All of these components may be leached out, or dissolved away, from foods during cooking.
3. Vitamins and pigments may also be destroyed by heat, by long cooking, and by other elements present during cooking.
4. It is important, then, to select cooking methods that preserve,as much as possible, a food's nutrients, taste, and appearance.This is addressed whenever cooking techniques are explained in the remainder of this book.
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