Right Way to Cook Vegetable

Vitamins are organic food substances found only in living things, plants and animals. They are essential for our bodies to function properly, for growth, energy and for our general well-being. With very few exceptions the human body cannot manufacture or synthesize vitamins.

Some vegetables can be eaten raw, but most of them need some cooking so they can be easily digested and their nutrients easily absorbed!

Notes to remember when cooking vegetables :

1. Don’t over boil vegetables! Blanch them for 3 or 4 minutes or until they’re a bit softer.
2. Don’t forget that leaf vegetables cook much faster than root vegetables. For example :
   Try steaming as much as you can.
   Thin vegetable peels should not be taken unlike in potatoes or turnips as they prevent soluble vitamins to dissolve in the water.
   
3. Don’t use too much water when boiling them , use the small rest of liquid in soups and sauces.
   
4. Cover the pans where you cook the vegetables so you can shorten the cooking time. A pressure cooker is great if you’re careful and don’t overcook them. Leaf vegetables should be cooked uncovered the first minutes they start boiling so they don’t get too dark.
   
5. Boil the water before you add the vegetables, the oxygen will be released from the water and less vitamins will be lost by oxidation.