The best way to cook vegetables in order to reduce nutrient loss is to steam them or microwave them. When vegetables such as broccoli and cabbage are boiled, a main anticancer ingredient called gucosinolate, is destroyed. However, this is only a generalization. For more specific information on a per vegetable basis, the below NY Times article breaks down the best way to eat a variety of popular vegetables.
Definitely steaming them. In fact, for some foods, it even increases the amount of nutrients! On top of that, it’s usually best for your health and fits with most recipes.
Instead of microwaving, another good healthy option is roasting. Toss with one or two tablespoons of oil, stick the vegetables flat on a baking tray. Or, instead of using oil, you can often toss the vegetables with broth and roast that way. Not only is roasting healthy, it also intensifies the flavors.
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