How To Prevent Losing The Nutrients Of Vegetables While Cooking
Everyone loves vegetables for their highly nutritious value. However, most people still tend to lose a significant portion of these nutrients in the process of cooking their favourite dishes. This is something that could either be avoided or significantly reduced. Here are some tips on doing just that.
Reduce Cooking Time
Vitamins are sensitive highly to heat and air exposure. The longer the cooking time and the higher the temperature, the more nutrients are destroyed.
Eat Vegetables Fresh and Quickly
It’s a great idea to eat the vegetables as soon as you have them in order to limit any depletion of nutrients.
It should be avoided because it destroys the chemical structure of vitamins and minerals.
Use water from cooking/soaking
This is necessary because up to 60% of minerals can be lost if the vegetables are soaked/cooked for a long period. If you must soak/cook it, be sure to reuse the water as vegetable stock, as it’s going to be loaded with vitamins and minerals.
Chop Vegetables in Larger Chunks
This should be done to avoid nutrients getting destroyed when it comes in contact with the air.