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28.05.2014 admin
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why?  Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Overall, the veggies containing more of the water-soluble vitamins will be the veggies that lose the most nutritional value. As mentioned in the question above, vegetables packed with water-soluble vitamins such as B-complexes and C, will lose the most value when cooked. Two other tips to prevent more nutrient loss is to use less water than you would normally use, and to make sure you completely chew all of your vegetables before you swallow! The amount of time you should cook your veggies to keep as much nutritional value as possible varies depending on the vegetable. Being mindful to consume more vegetables throughout the day will increase your chances of acquiring all essential vitamins. We all have our favorite fruits and vegetables, but sometimes it’s nice to break away from the ordinary and try something different.
Colorful steamed healthy vegetables in cooking pot with ingredients on rustic background, top view.

Fresh kale in cooking pot with vegetables ingredients on white wooden background, top view.
For lovers of cooking, kitchens, kitchen utensils, we have good things for them, a collection of fresh and colorful vegetables such as Tomatoes, Green pepper, Red pepper, Yellow pepper, Lettuce, Eggplant, Onions, Carrots, and others, all with stainless steel casserole pots, in free images. Veggies such as broccoli, cauliflower, kale and carrots lose a portion of their Vitamin C content when cooked. An antioxidant called lycopene, which is a red pigment found in tomatoes, red bell pepper, watermelon, papaya, and pink guava, is known to get a boost through the cooking process.
Blanching a vegetable consists of quickly cooking your vegetables in boiling water, and then removing them while they are still crisp.
The more you chew your bites of veggies, the easier they will be absorbed into your system. By eating a variety of vegetables, you can ensure you are consuming adequate amounts of all vitamins! The same principle applies when steaming vegetables in a microwave. By cooking veggies in short durations, vitamins will be less likely to be lost.

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Because frozen vegetables are often frozen the day of or day after they are harvested, preserving the nutrients. Raw vegetables may have been sitting on their produce stand at the grocery store for a few days after being harvested, progressively losing nutrients with each passing day. The most nutritious raw vegetables are usually at local markets, so if you want the freshest available veggies, I would recommend checking out a farmers’ market!

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