What is vitamins?

Vitamin is a composite term formed from the Latin word vita (“life”) and the chemical concept amine (coined by Polish biochemist C. Funk). Vitamins are organic substances present in food and necessary for the balance of vital functions.

Vitamins must be ingested in fair doses and in a balanced way to improve physiological functioning. The human organism can synthesize only a small part of the essential vitamins; so it’s essential to get them from food. It is important to keep in mind that both a deficiency and an excess of vitamins in the body can lead to serious illness. That’s why nutrition should be balanced and based on natural foods. A lack of vitamins is known as avitaminosis, while an excess of vitamins is called hypervitaminosis.

The main sources of vitamins are raw vegetables and fresh fruits. It should be taken into account that overcooking food or preparing it well in advance causes a significant loss of vitamins in the products, so it is recommended to eat raw vegetables whenever possible. There are different types of vitamins, which are identified in capital letters: vitamin A, for example, is present in carrots and broccoli, among other foods, and is very beneficial for the development of vision; vitamin B in bread, while vitamin C is found in citrus fruits. Other known types of vitamins are E, K and P. As mentioned in the previous paragraphs, vitamin deficiency represents a very worrying situation for our body. Therefore, it is essential to consume fresh fruits and raw vegetables, the most important source of vitamins, in a dose of five or more servings a day. Let’s look at some of the recommendations on how to cook food to avoid nutrient loss: * avoid cooking at high temperatures;

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* When you want to boil a food, the best practice is to submerge it in natural water and then boil it;

* Any process you intend to carry out on food (cooking, chopping, squeezing) is recommended to be carried out shortly before eating it;

* It is not beneficial to remove the cereal husk or the fruit rind, as they are great sources of vitamins;

* the better the quality of a fruit or vegetable, the greater its nutritional value, so it is advisable to pay special attention to its appearance before making the purchase;

*the freezing of food decreases the molecular quality of certain vitamins, leaving them, for the most part, inactive. Therefore, it is advisable to always keep them fresh.

It is interesting to note that, although most industrial processes have a negative impact on the vitamin content of foods, some practices can increase it, such as: * the fermentation of certain foods, such as bread;

* germinated seeds for use in salads. On the other hand, there are certain industrial processes that collaborate to reduce the level of loss of vitamins caused in food; Let’s take a look at some examples: * One of the benefits of steaming rice is that the minerals and vitamins present in its shell are adhieren to the heart. It is important to note that rice with shellfish contains an average of 5 times more vitamin B1, among others, than the naked varieties.

* the sterilization process known as ultrapasteurization or uperization (UHT) has the purpose of reducing the number of microorganisms that are found in products such as fruit juices, preserving as much as possible their vitamin content, and eliminating those enzymes that are responsible for destroying them. nutrients.

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