Cooking Vegetables to Retain Vitamins and Nutrients

Wednesday, February 2, 2011


Vegetables are an important part of a healthy diet because they contain many beneficial nutrients, but cooking can pull out many vitamins, like C and B. To get the most out of your veggies limit their exposure to air, heat, water and time – the enemies of fresh produce.

Start buy purchasing the freshest most vibrantly colored veggies you can find. Wait to cut them until right before they are to be cooked. Try to keep pieces large so less surface area is exposed to air and heat during cooking. Cook quickly to limit the time veggies are heated: steaming is the best way followed by microwaving. Boiling is not recommended because it leaches out important vitamins into the water. Regardless of your cooking method the most important thing is to include plenty of colorful veggies in your diet.

Creative Commons License photo credit: SearchNetMedia

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