Before Alonzo prepares potatoes for dinner, he takes them out of the refrigerator and allows them to sit by a sunny window for about 30 minutes. To prepare them, he peels the potatoes, cuts them into small pieces, and boils them in water. Which of his actions can lead to losses of minerals from the vegetable?

A) Exposing the potatoes to sunlight

B) Cooking the potatoes at high temperatures

C) Storing the potatoes in the refrigerator

D) Using excess water to cook the potatoes

D. Using excess water to cook potatoes

Explanation:

Using excess water to cook potatoes can reduce its mineral content.

The action that can lead to losses of minerals from the vegetable is D) Using excess water to cook the potatoes.

Explanation:

Due to cooking many losses of minerals for example sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper and various other food materials can be seen. Before and after cooking following changes take place in the mineral content of the vegetables.

(1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods.

(2) Cooking losses were particularly high in minerals of vegetables.

(3) Among various cooking methods, loss of mineral was largest in squeezing after boil and in soaking in water after thin slice, followed by parching, frying and stewing.

(4) Cooking losses of minerals in meals cooked in home brought about the similar results as those by the mass cooking procedures.

The measures to prevent cooking loss are

(a) eating the boiled food with the soup

(b) addition of small amount of salt (about 1% NaCl) in boiling

(c) avoidance of too much boiling

(d) selection of a cooking method causing less mineral loss (stewing, frying or parching).