2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
With improper heat treatment, most of the useful vitamins in food can be destroyed up to 90%.
There are some rules, the observance of which will help you preserve the maximum vitamins and nutritional qualities of vegetables.
The first condition is that the vegetables are fresh and not wilted.
They must be cleaned and cut immediately before heat treatment with a stainless steel knife. If you can just tear them without cutting them, it's always better.
When peeling some vegetables, such as carrots and potatoes, the top layer should be cut very thin, as it contains the most vitamins.
Another important condition that most housewives do not comply with is that the cleaned vegetables should NOT be soaked in water, as water-soluble vitamins and mineral salts pass into it.
Vegetables should be put in boiling water. This is because at high temperatures the substance that destroys vitamin C is neutralized and so it becomes possible to preserve the vitamin.
Use only strong, unpeeled aluminum cookware. Copper or iron vessels are not recommended because vitamin C is destroyed by touch.
When cooking, the vegetables should be covered with water and the container in which they are placed should be tightly closed with a lid.
The products are boiled until soft, after which they must be removed from the heat. The more they boil, the more they lose their vitamins.
It is good to eat vegetable dishes immediately after cooking, because after staying more than one or two hours they lose their vitamins. After the third hour, vitamin C is destroyed by 20-30% and after 6 hours it is completely destroyed. When reheated, it also breaks down.
You also need to know that when steam is boiled, vitamin C breaks down less than if it is boiled in water.
Recommended:
What Are Vitamin-like Substances?
There are substances that are very similar to vitamins, but they are not. We are talking about the so-called pseudovitamins or vitamin-like substances . What are vitamin-like substances and how do they differ from the vitamins we are used to?
Natural Substances In Carrots Fight Cancer
It turns out that carrots, in addition to quite tasty vegetables, are also especially useful. According to scientists, they may contain the key to defeating cancer and other malignancies. The new weapon to fight cancer is called polyacetylin .
Eggs: An Indispensable Source Of Valuable Substances
In the past, eggs were a symbol of good luck. A rich source of nutrients, eggs are a source of life. The proteins, vitamins, minerals and fats they contain are extremely important for the development of the body. An egg contains an average of 6 grams of fat and a very small amount of carbohydrates.
Cook Whole Carrots To Preserve Valuable Vitamins
A study from the University of New Castle shows that carrots contain 25 percent more properties that help fight and prevent cancer when cooked whole and only then cut. Carrots are generally known to contain important nutrients such as fiber, beta carotene and many vitamins.
To Preserve Vitamin C In Vegetables
Vegetables are an indispensable part of food and are on our table at any time of the year. Whether we prepare a modest or festive menu, vegetables are present in it. If someone does not love them and does not use them enough, then they are not eating properly.
