How to cook vegetables to preserve all the useful properties?

This article will provide General recommendations of nutritionists as to how to cook a particular vegetable.

Як приготувати овочі, щоб зберегти всі корисні властивості?

On the day you need to eat at least 5 vegetables. Such advice is given by experts of the world health organization. They note that it is not necessary to use them exclusively in raw. You can eat cooked vegetables, grilled, cooked on the grill. However, the wrong cooking method can deprive them of all useful properties, reports Rus.Media.

Green vegetables

They are considered the most useful vegetables, with the maximum amount of nutrients. Experts in nutrition believe that asparagus, spinach, green beans, zucchini, bell pepper, broccoli, peas and other members of the green vegetables should not cook for long time. This product will preserve the greatest amount of useful components, if you cook it for a couple. If you decided to boil, then drop the vegetables in boiling water.

White vegetables

These vegetables, like greens, are rich in nutrients. Below in the thermal processing of potatoes, onions, cabbage not lost all favor, you need to lower them into the boiling liquid and take out semi-finished. Fry should be without a lid over high heat.

Vegetables yellow and orange

The most popular representatives of these vegetables: carrots, pumpkin, sweet potato (sweet potato). These vegetables are strictly forbidden to digest. The loss of color of vegetables indicates a significant reduction in the amount of carotene in them. As green vegetables are best steamed. If you want to cook, you should omit them in boiling water and cook for 2 minutes under a lid.

Vegetables dark shades

Outstanding representatives of the dark vegetables are eggplant and beets. Despite the fact that their preparation requires a lot of time, not worth it to digest them. It is best to do them on the grill, in the oven or boil in boiling water.

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