How does grilling affect the nutritional value of food?

Grilling and broiling Grilling is one of the most popular cooking methods because of the great flavor it gives food. However, up to 40% of B vitamins and minerals may be lost during grilling or broiling when the nutrient-rich juice drips from the meat (6). Also, grilling generates potentially cancer-causing substances.Click to see full answer. Correspondingly, how does poaching affect the nutritional value of food?Poaching – fish, eggs and fruit can be poached in a minimal amount of water and no fat is added. Boiling – a moist method of cooking in boiling/simmering water used for root vegetables that are low in water soluble vitamins so the nutritional value is not affected by cooking. Low in fat.Secondly, what effect does Grilling have on food? Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F). Beside this, which cooking method is best to retain nutrients? Cooking methods that preserve nutrients #1: Steaming. Steaming is the gentlest and healthiest way to prepare food. #2: Grilling. Grilling lets you get maximum nutritional value from your vegetables and helps food retain its truest flavour. #3: Baking or roasting. #4: Sautéing. #5: Microwaving. How food preparation affects nutrients?Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. Actual losses will depend on many different factors, including type of food and cooking time and temperature.