The internal temperature that must the vegetables reach while cooking is a minimum of 135°F or 57°C.
Why is a minimum internal temperature important while cooking?
A minimum internal temperature is important while cooking because at this temperature all harmful contaminants are completely eliminated from food sources. They cannot be seen, smelled, or tasted.
This is the most valid reason to cook food to a safe internal cooking temperature to avoid illness. The minimum internal temperature of cooking vegetables is commercially applied to ready-to-eat foods, leafy vegetables, etc. is almost the same.
When any eatable product is prepared, it required an internal temperature in order to cook thoroughly. This internal temperature assists in the elimination of all sorts of contaminants from this food and now it is ideal to eat with negligible impact.
Therefore, the internal temperature that must the vegetables reach while cooking is a minimum of 135°F or 57°C.
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