Mechanisms of nutrient conservation when cooking vegetables
Large amounts of nutrients are wasted when preparing vegetables for cooking and then cooking.
When the skin on the skin of fruits and vegetables is removed, the vitamins under the skin are also removed. Nutrients are wasted as high-nutrient foods such as carrot leaves, beetroot leaves and cabbage shells are removed during food preparation. Water-soluble vitamins, such as vitamin B-group types, are excreted with boiled water.
Ways to prevent nutrient depletion during cooking
Vegetables should be washed before cutting. By reducing the time it takes to soak or wash vegetables, you can prevent wastage of large amounts of nutrients.
By chopping the vegetables into large pieces, the vitamins are reduced to dissolve in water during cooking and washing.
To peel vegetables, you can use a peeler. When using this, the nutrients are not wasted as it only removes the epidermis. Use only enough water for cooking. Once the water has boiled well, it is good to put the vegetables and cook. Cooking vegetables using steaming and pressure cooker methods can save nutrients.
Avoid using baking soda when cooking vegetables. Otherwise, you will lose the most essential vitamins in your diet. Vegetable salad can be prepared shortly before serving to prevent loss of nutrients. Adding acids such as lemon juice or vinegar to salad dressings prevents the loss of vitamins in vegetables. Because the vitamin is immortalized in acids.