Broccoli and carrots, like other vegetables, contain a large amount of nutrients.
However, due to some errors in preparation, the benefits can be significantly reduced.
So, if you use boiling as a cooking method, be prepared for the water-soluble vitamins, especially folate and riboflavin, to remain in the water.
For this reason, the best option is steam cooking.
It is impossible not to mention frying vegetables - along with the black stripes that remain on zucchini and tomatoes after being on the grill or barbecue, benzopyrene (a carcinogen formed during smoking) enters the body.
The situation is only made worse by brushing vegetables with oil, which destroys the antioxidants contained in vegetables.
Finally, a fairly common mistake is that many inexperienced housewives, out of ignorance, throw away important parts, for example, broccoli stems or leaves or cauliflower stems.
They contain useful substances that cannot be found in inflorescences, so it is worth trying to add them to soups, purees or stew with other vegetables.
