Dal 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group. Although dal generally refers to split pulses, whole pulses can be referred to as "sabit dhal" and split pulses as "dhuli dhal". The hulling of a pulse is intended to improve digestibility and palatability, but, as milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fibre content. Pulses with their outer hulls intact are also quite popular in the
Pressure cooking the major concerns, mountaineering pressure cookers may be designed to operate at a much lower differential pressure than regular units so that thinner, lighter construction can be used. Generally, the goal is to raise the cooking temperature enough to make cooking possible and to conserve fuel by reducing heat lost through boiling. Lightweight pressure cookers as small as weighing are available for mountain climbers. Sherpas often use pressure cookers in base camp. Some food toxins can be reduced by pressure cooking. A Korean study of aflatoxins in rice (associated with "Aspergillus" fungus) showed that pressure cooking was capable of reducing