The correct option is (a).
Explanation
Cooking involves the application of heat to food ingredients, which alters their chemical structure, texture, and nutritional profile. While this process generally enhances safety and palatability, it has varying effects on the nutrient retention of different food items.- Statement 1 is Correct: Cooking breaks down complex fibers, proteins, and starches, making them softer and more accessible to digestive enzymes. This process significantly improves digestibility. Additionally, cooking enhances the flavor and texture of food, making it more palatable, and eliminates harmful microbes that may cause food-borne illnesses.
- Statement 2 is Incorrect: Cooking does not always preserve nutritional value. High temperatures can destroy heat-sensitive nutrients, particularly Vitamin C and certain B vitamins. Furthermore, washing vegetables after cutting or draining excess water after boiling can result in the loss of water-soluble vitamins and minerals.
- Statement 3 is Incorrect: The skins and peels of many vegetables and fruits are rich sources of dietary fiber (roughage), vitamins, and minerals. Peeling them often results in the loss of these essential nutrients.
Key Takeaway: While cooking improves taste, safety, and digestibility, it can degrade heat-sensitive vitamins. Skins of fruits and vegetables are nutritionally valuable and should not be assumed to be devoid of nutrients.