The way to cook vegetables that keeps most of the nutrients
What is the way to cook vegetables that keeps most of the nutrients?
Best Answer
I prefer the microwave oven - you can cook vegetables in the quickest time in the minimum amount of water.
More taste even than steamed veg!
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Quick Answer about "The way to cook vegetables that keeps most of the nutrients"
If you cook vegetables gently -- and without a great deal of water -- you will help protect the water-soluble vitamins. Filardo recommends blanching your veggies, which is when you quickly cook vegetables in boiling water, and remove them when they're still very crisp, to help preserve the color and nutrients.What is the best way to cook vegetables to retain nutrients?
To retain these vitamins, cook vegetables in as little water as possible for a minimal amount of time (unless you're planning to consume the water, as in a soup). Steaming and microwaving, both of which use little water, will give you the same results as boiling or blanching but with much less nutrient loss.What cooking method keeps the most nutrients?
Cooking methods that preserve nutrients- #1: Steaming. Steaming is the gentlest and healthiest way to prepare food. ...
- #2: Grilling. Grilling lets you get maximum nutritional value from your vegetables and helps food retain its truest flavour. ...
- #3: Baking or roasting. ...
- #4: Saut\xe9ing. ...
- #5: Microwaving.
The Best Way to Cook Vegetables to Maximize Their Nutritional Value
More answers regarding the way to cook vegetables that keeps most of the nutrients
Answer 2
Generally speaking, steaming is best as the nutrients largely remain in the vegetables. Boiling them leaches the nutrients out into the water.
Of course, for maximum nutrition, don't cook them at all!
Answer 3
It depends upon the vegetable in question, the nutrients one desires to obtain from it, and the digestive capacity of the person (or, if you're considering cooking for your pets or livestock, animal) eating the result.
Take carrots, for instance. As this article discusses, "boiling and steaming better preserves antioxidants, particularly carotenoids, in carrots, than frying, though boiling was deemed the best." Also, "cooking carrots increases their level of beta-carotene." Yet, "The downside of cooking vegetables is that it can destroy some of the vitamin C in them. The reason is that Vitamin C, which is highly unstable, is easily degraded through oxidation, exposure to heat (it can increase the rate at which vitamin C reacts with oxygen in the air) and through cooking in water (it dissolves in water)."
Answer 4
If you're sweating about losing some nutrients, consider eating more of the vegetables in question to make up for this supposed deficit.
Nobody ever suffered malnutrition because they cooked their veg instead of eating them raw.
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