Cooking vegetables can cause you to lose certain nutrients. For example, water-soluble nutrients such as vitamin C and vitamin B are broken down when applied to heat. On the other hand, carrots, mushrooms, and cabbage that are boiled and steamed supply more antioxidants than their raw versions. In the end, there is no universal preparation method that is ideal for preserving a vegetable’s nutrients, it depends on which vegetable you are cooking.*
Look up the most nutritious way to cook your favorite vegetables, and switch up healthy methods such as grilling, boiling, baking, and steaming. Remember, the best vegetables are the ones you will actually eat, so let your taste preference be a factor when picking a veggie cooking method.
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Photo | David Reber | Some fresh veggies on the grill at #DavidsKitchen. Support your local farmer. #fb @myen | Used under a Creative Commons Attribution Share-alike license