perception of astringency, while sugar reduces
it. Adding milk, gelatin, or other proteins to a
dish will reduce its astringency by inducing
the tannins to bind to food proteins before
they can affect salivary proteins. Ingredients
rich in pectin or gums will also take some
tannins out of circulation, and fats and oils
will slow the initial binding of tannins and
proteins.
Nutritional Value Cooking destroys some of
the nutrients in food, but makes many
nutrients more easily absorbed. It’s a good
idea to include both raw and cooked fruits and
vegetables in our daily diet.
Some Diminishment of Nutritional Value...
Cooking generally reduces the nutritional
content of fruits and vegetables. There are
some important exceptions to this rule, but the
levels of most vitamins, antioxidants, and
other beneficial substances are diminished by
the combination of high temperatures,