How to Cook Vegetables to Prevent Nutrient Loss
Posted: Thursday, November 04, 2010
by Lisa Nelson
Be Heart Healthy and Lose Weight
How you prepare vegetables and how long there are exposed to heat affect nutrient content of fruits and vegetables. The main nutrients "lost" during cooking include water soluble B vitamins and vitamin C. Many of these water-soluble vitamins are leached into water when cooked. You can preserve the nutrient losses by using the cooking liquid in soups or sauces. Steaming or microwaving vegetables are too cooking methods that preserve nutrients.
You will enhance flavor and nutritional content by cooking vegetables whole and chopping them after wards.
Now, receive free heart health and weight loss tips from dietitian Lisa Nelson when you subscribe to The Heart of Health. Subscribers also receive access to the special report "How to Make Heart Healthy Changes into Lifelong Habits". Learn more at http://www.hearthealthmadeeasy.com. Lisa Nelson RD, founder and owner of Heart Health Made Easy and Health Expert for The Health Central Network, is dedicated to guiding clients to heart health through practical diet and lifestyle changes.
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