Baking Soda is destructive to vitamin E, when added to pulses to tenderized them when cooking.

Cutting vegetables as large as possible reduces the presence of oxidation that destroys some vitamins.

Vegetables should be cooked without skin in a minimum amount of boiling water to conserve its nutrients.

Fat soluble vitamins D and K are leached into the water when boiling vegetables.

Beets are found in the vegetable category called Tubers.

Tomatoes are found in the Bulb category of vegetables.

Vegetables contain a very high amount of water.

The green colour of leafy vegetables become yellow in colour when cooked.

Vitamin A is found in green leafy vegetables.

Pulses are a main source of protein in a vegetarian's diet.

Pulses should be soaked for 30 minutes before cooking.

Legumes can be used to thickened soups.

Heating Legumes increases its bulk and decreases its tenderness.

Split peas and Lentils can be cooked satisfactorily with no soaking prior to cooking.

An example of a Stone fruit is Mango.

Vitamin C is lost when fruits are cut and exposed to air.

Increasing the pH balance of the fruit to alkaline can prevent enzymatic browning from occurring.

Enzymes are responsible for changes in fruit as it grows.

Sugar helps to soften cellulose and hemi cellulose of fruits, therefore tenderizing the fruit when cooking.