Tag: Nutrient changes

According to scientific studies, heating salmon causes moisture loss, which can increase the protein concentration per gram in the cooked fillet compared to its raw state. Understanding this process can clarify the common question: does cooking salmon change its protein content?

A study comparing fresh and fermented garlic powder revealed a dramatic decrease in allicin content during fermentation. This significant chemical shift fundamentally alters the garlic's nutritional profile and therapeutic properties, revealing that the answer to 'does fermented garlic still have allicin?' is more nuanced than a simple 'yes' or 'no.'