Pesticide residues, contamination by insects, pollutants and contaminants such as soil residues cause us to thoroughly clean food during processing. Intensive washing, especially when food is bathed in water for a long time, brings high loss of vital substances (micronutrients). As a result, leaching of minerals and trace elements as well as water-soluble vitamins occurs. If the food is crushed, peeled or parts are removed before cleaning, the leaching losses are considerably greater. The majority of micronutrients (vital substances) are usually found in the skin, hull or surface layer. If a potato is peeled or cut and stored in water, it loses a large proportion of vitamin C even before cooking. This is followed by further reductions in quality due to heating and cooking. If chopped food, for example apple, pear or banana pieces, are not eaten immediately and left to stand, the light and atmospheric oxygen have a large surface area to attack due to an enlarged cut surface. Especially the oxidation-sensitive vitamins C and A are destroyed. Frozen foods should be thawed in the refrigerator, as room temperature would promote the proliferation of harmful bacteria and vitamin degradation. Liquid loss of meat and other products due to dripping and too rapid thawing, also lead to leaching and loss of vital substances in the food.
