8 Tips for Cooking Vegetables

Indonesia
November 1, 2010 12:52pm CST
Here are some tips to minimize damage to nutrients in cooked vegetables: 1. Peeling, especially potatoes and carrots, should be as minimum as possible so as not remove too many nutrients are actually found near the skin. 2. Washing should be done before the vegetables cut into pieces so as not many nutrients dissolve. 3. Cutting should be done with rather large size. The smaller the size of the material, the more vitamins and minerals that are dissolved when washed. 4. The cooking was done with minimal water. When vegetables, try to drink the broth. 5. Inserting vegetables into the pot should be done if the water has boiled to shorten the contact time with hot water. Cooking steamed by eliminating fewer nutrients than boiled. 6. Leave the pan is open during boiling for acids to evaporate so the vegetables stay colored, not brown. 7. In the manufacture of vegetable ( vegetables for example), use boiling water as little as possible. After the vegetables are tender, newly added coconut milk and coconut milk is stirred for not broken. 8. In penumisan, use vegetable oil as frying media. Enter the vegetables into the hot skillet that has been closed for a while. Once out of steam, the pan is opened for the color of vegetables has not changed. Penumisan very well done to dissolve the vitamins A, D, E, and K on the vegetables to become easily absorbed in the body.
3 responses
@marguicha (97083)
• Chile
14 Nov 10
I steam most of my veggies and leave them al dente so they lose the minimum nutrients. They taste better too and have a beautifil color.
@akari77 (123)
• Philippines
2 Nov 10
This is great. Keep posting. :)
• United States
1 Nov 10
I liked this tip, I thought it needed a proper processing for each food as well as vegetables. Because the vegetable is one source energy and vitamins for the body. the wrong treatment affects our health.