When comparing nutrient retention between raw and cooked scallions, which components are generally more stable against high heat exposure?
Answer
Mineral content and beneficial sulfur compounds
Different classes of nutrients exhibit varying degrees of stability when subjected to heat during cooking. Water-soluble vitamins, such as Vitamin C, are often degraded or leached out when exposed to high temperatures or boiling water. In contrast, the mineral content, such as iron and potassium, tends to be much more resilient to thermal breakdown. Furthermore, the beneficial sulfur compounds characteristic of the allium family are also generally noted to be more chemically stable than the most delicate vitamins, allowing them to be retained even when the scallions are lightly cooked.
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