How to preserve the vitamins in vegetables during cooking

We all know that eating vegetables is healthy. We also know that most vitamins are in fresh and raw vegetables. But sometimes, for some reason (because we want to or perhaps, it is tastier for us, or when we prepare a soup, or  after all, because some vegetables (potato, eggplant), we do not eat raw), vegetables we process thermally. And that during cooking, vegetables retain as much vitamins, it is necessary to follow certain rules of cooking vegetables:

1. The shorter vegetables was in the water, the more they remain the vitamins. So just load them into the boiling water and not boil to long.

2. If you use the frozen vegetables, place them to the soup without being a thaw.

3. Boiling vegetables should be completely flooded with water. But water also can not be too much – the best so that just covers. If a lot of broth has evaporated, don’t pour the cold water instead. Because it brings into the broth oxygen, which destroys vitamin C. For the same reason, the pot should be covered with a lid.

4. Do not put in the soup all products at once. The meat needs more time to cook than vegetables. Therefore, place the vegetables into the pot later than the meat, that they have not cooked for too long.

5. Ideally, the food is made by steaming – then the vegetables retain most of the valuable material.

And, for the end: although the heat-treated vegetables lose some of the vitamins, they still are very useful for our body because there is still a lot of fiber and pectin. These materials reduce the bad cholesterol in the blood and improves digestion.

http://www.healthylifestyleart.com/how-to-preserve-the-vitamins-in-vegetables-during-cooking

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