How to cook vegetables and keep their nutritional value
All food are packed with nutrients such as carbohydrates, proteins, fats, vitamins, minerals and trace elements. Many foods can be eaten raw, while others need to be cooked.There are simple ways to convert a food in a fun and tasty dish. Unfortunately for some nutrients the heat is a proved enemy, since they are destroyed by the cooking process, before they arrive at our table. That is why many recommend foods can be eaten in raw form such as raw vegetables in salads. Investigations conducted in Italy in 2007 indicate some ways of cooking vegetables that maintain or even boost their nutritional value.The research studied three (3) widely known ways of cooking in Italian cuisine: boiling, steaming and frying, and examined the effects on the nutritional value of vegetables such as carrot, zucchini and broccoli.The boiling and steaming showed that vegetables keep their antioxidants. Indeed steaming broccoli causes a large increa companies that buy houses se in the substance of glucosinolates, which have anticancer activity. Unlike frying may cause significant loss of the vegetables antioxidants. These findings suggest that depending on the cooking method chosen for each vegetable, they can preserve or not their nutritional value.Vegetables are essential part of a healthy and balanced diet and provide many nutrients necessary for the proper functioning of the human body. These nutrients, however, risk being lost if certain practices used in cooking or preparation. Let’s check below some advices.PreparationWhen cooking vegetables, the preparation is as important as the cooking process. If vegetables are not properly prepared, nutritional value can be reduced. It is important for washing and rinsing of vegetables to use cold water to remove the bad and unnecessary dirt.The leafy parts of vegetables have more nutrients. Much of nutrients also lurks beneath the skin of vegetables.