- Processing Food -

Cutting, trimming and peeling

Trimming, peeling and cutting, used to remove inedible or undesirable portions from food, will obviously lead to nutrient loss. There is often a higher concentration of some nutrients in the outer portions of fruits and vegetables. Discarding the outer leaves of vegetables such as cabbage, spinach and lettuce and peeling fruits and vegetables such as apples, peaches, pears, potatoes and carrots, lead to a disproportionate loss of many vitamins. These foods still remain nutritious, but there would be greater benefit if they were eaten intact. It is wise to discard the outer parts only if they are inedible, limp or too difficult to clean. Removal of the stalk does not have a significant effect on nutrient content.

Trimming the fat from meat can be beneficial in reducing energy intake as well as decreasing the amount of saturated fat in the diet.