(855) 4-ESSAYS

Type a new keyword(s) and press Enter to search

The Chemistry of Food

            The most important parts of food are the vitamins and minerals. They are used to fight off certain deficiencies or diseases that may overcome your body. Some people do not know what it takes to keep nutrients in there food while cooking. For example there are some people who do not take the fat out of their food. This takes me to my subject: Cooking food while keeping the nutrients and vitamins that you need. Vitamins such as vitamin A, B, C, and D do different things for the body.
             Vitamin B cannot produce any energy no matter how much how much carbohydrate and creatin you ingest. Vitamin B also contains chromium, which is shown to reduce body fat. Vitamin B looses some nutritional value when it is soluble in water. It also looses some nutritional value when it is exposed to light. Some foods that contain Vitamin B are broccoli, beef, and almonds. Most food containing Vitamin B cooked. Since vitamin B is soluble in water, when you cook your food in water it takes away from the vitamin B.
             The next vitamin I will discuss is Vitamin E. Vitamin E is shown to reduce the risk of heart attacks. In order for you to reduce the risk of heart attack you must consume 100 IU of Vitamin E for at least 2.5 years. Foods that contain vitamin E are salad dressing, vinegar, walnuts, and squash. Humans ages 19+ are recommended to consume 15 mg of Vitamin E. Vitamin E is also known to protect against such deadly diseases as cancer and heart disease.
             Vitamin C is also a very important vitamin. Vitamin C is important for forming collagen, which is a protein that gives structure to bones, cartilage, muscle, and blood vessels. Vitamin C also helps maintain teeth. Most vitamin C is obtained from fruits and vegetables. In 1990 93% of Vitamin C consumed by Americans came from fruits and vegetables. It is recommended that both males and females consume 60 mg of Vitamin C per day.
             Vitamin A is defined as being a "family of fat soluble vitamins.

Essays Related to The Chemistry of Food

Got a writing question? Ask our professional writer!
Submit My Question