IN this age of packaged and processed foods, do we have to compromise on nutrition? A recent study by National Institute of Nutrition (NIN) found that while Indians consume carbohydrate-rich cereals in large quantities, the consumption of high-protein and micronutrient-rich foods like pulses, legumes, fruits, vegetables and meat is much lower, which puts many Indians at the risk of lifestyle diseases.
In a talk titled ‘Balancing Convenience and Nutrition,’ organised by NIN and Tata Sampann, four eminent nutritionists discussed how we can keep the level of nutrients high in food. Saying that our traditional techniques to process food goes a long way in enhancing their nutritional value, Kumud Khanna, who is the former director of Institute of Home Economics, said: “Processes like pickling, germination and fermentation have been part of our food preparation for ages.
Germination reduces the cooking time of ingredients, which means that the food will have higher
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