A healthy body has become a dream of all people, especially for workers. This is not because, by having a healthy body makes people become more productive and happy. To support this, you need to meet several needs such as vitamins and minerals. Vitamins and minerals that can be obtained if someone is diligently eating vegetables and fruit. One way to enjoy vegetables is to cook it in advance. Yes, cooking makes the vegetables become more palatable to be enjoyed. Although, maybe some vegetables are best eaten raw or as a raw vegetable salad. Cooking vegetables do give benefits, but behind it can also be detrimental. But it turns out that lots of people are often mistaken in cultivate vegetables to be served to all family members. One of them is to cook vegetables with boiling techniques. How can you minimize nutrient loss when cooking vegetables?
Vegetables are cooked will remove contents of vitamins in it. Vegetables are cooked with boiled could eliminate the vitamins. The good, the vegetables consumed in a raw state. Basically, eating raw vegetables is awful. Considering some of the vegetables are not cooked have a bitter taste. Therefore, an alternative vegetable processing that minimizes the risks of loss of vitamins in vegetables, namely by steam.
Vegetable should steamed, not boiled, fried or sauteed. Because steamed is not too hot. If boiled directly exposed to water and that the heat is higher than steamed. Steam temperature under 100 degrees Celsius, (vitamins in vegetables will be lost if cooked at a temperature ranging between 150 or 200 degrees Celcius.
Not only that, you can also cook using microwaves to minimize the loss of vitamins in vegetables Microwave better because the temperature is not hot compared to boiling. Well, if boiled water should not be thrown because the vitamin is in the cooking water.Because vitamins dissolve in water.Can be a soup also water.
Thank you very much for reading How can you minimize nutrient loss when cooking vegetables, hopefully useful.