Some vitamins and minerals can be lost during cooking, which means that cooked fruits and vegetables have less nutrition than when they were raw...
FACT! It’s true, vitamins and minerals are pretty fickle when it comes to certain cooking methods. In fact, cooking methods that utilize high cooking temperatures, lengthy cooking times and water are your foods worst enemies. Boiling vegetables, for example, leaches essential water-soluble nutrients out into the water, which is most always discarded rather than being used. Nutrients can also be lost in the water vapor that rises off of a pot of boiling food. Keeping the nutrition in your food is absolutely vital to getting that nutrition into your body where it really needs to go. So how are you supposed to do that – stop boiling foods altogether? What other cooking options do you have?
Keeping the Nutrients in Your Food
The best methods of cooking, in order of favorable to not-so-favorable are: microwaving, pressure cooking, and stir-frying, blanching, searing and steaming. All of these methods use little or no water, and shorter cooking times, especially the microwaving method. Remember, the more water you use and the longer a food is cooked, the more the nutrients will be lost.
Keeping the Nutrients in Your Food
The best methods of cooking, in order of favorable to not-so-favorable are: microwaving, pressure cooking, and stir-frying, blanching, searing and steaming. All of these methods use little or no water, and shorter cooking times, especially the microwaving method. Remember, the more water you use and the longer a food is cooked, the more the nutrients will be lost.
