Keep Nutrition While Cooking

We know that when it comes to cooking vegetables only a little water is needed. Water can damage the content of vitamin C that are actually needed by the body.
Make sure we do not make a mistake in treating vegetables. This is a short trick to keep the nutrients in vegetables during the process of washing, cutting and cooking.

Stem and Leaves.
Most of the vitamins and nutrients contained in vegetables are found on the stem and leaves. So do not be hasty in treating them. Use a soft brush and just a little water. Just brush gently on the skin and leaves cleaning it without washing away the vitamins.

Steaming.
Never steams vegetables too long as the vitamins will vapor with the water. Would be better to use steam-fry technique (with a little cooking oil and water is added after cooked) or inserted into the microwave. A shorter cooking time will help the vegetables retain nutrients and the original color.

Cut off.
Cut vegetables, but not to small. This will suppress the loss of vitamins when cooked as less are exposed to water. If we want boil potatoes, boil it whole still with the skin to prevent potassium decomposed in water.

Cooking.
Vegetables such as broccoli and asparagus should be cooked as briefly as possible. If cooked too long it will cause these vegetables to lose vitamin B and C. We just want the vegetables to be crispy when eaten, not to be soft like a potato or carrot.

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