Vegetables are easily one of the most nutrient-filled parts of a diet. But do you know that cooking those vegetables, even in microwave, can result in loss of nutrients?
This nutrient loss can happen even before cooking too. In the process of purchasing, preserving and preparing, the vegetables can lose a lot of its value. So to ensure that not more of the nutrients is lost in the cooking process, here’s what you need to do, according to an article in Food Network:
• Keep skins on when possible
• Avoid continuous reheating of food
• Use minimal amount of cooking liquid
• Choose steaming over boiling
• When you do boil, retain the cooking liquid for a future use (soups and stocks)
These small changes in your way of cooking will help in retention of vitamins and other nutrients.
However, the best proven way that retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. And surprisingly, microwave cooking meets all these criteria. An article in Harvard Health Publications says, “Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than almost any other cooking method.”
This ClipBook contains articles that analyses how different methods of cooking (frying, boiling, sautéing, roasting, etc.,) preserves or does not preserves the nutrients. Go through it to know more.
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