Minimize Nutrient Loss While Cooking
posted in Handy Tips |Here are some tips to minimize nutrient loss:
- The fresher your fruits and vegetables the better. Buying broccoli at the supermarket versus a wholesaler can mean one-third less vitamin C.
-Tubers (beets, potatoes, carrots, parsnips) carry the energy stores for plants. They’re full of good stuff, says Sandberg of BCIT. The fruiting portion of plants (tomatoes, fruit, pepper, zucchini, cucumber) are nutritionally great too. They hold all the components a young plant is going to need. Leafy greens tend to be nutritionally weaker, Sandberg says.
- Steam vegetables on the stovetop or in the microwave. Add vegetables to stews late in the cooking process.
- Cook vegetables in large chunks. You’ll retain more nutrients.
- Save cooking water for stock.
- Eat a wide variety of foods, raw and cooked, and prepared in a multitude of ways.
