It would seem that there is no particular wisdom in preparing a good vegetable dish.
But the insidiousness of the process is that sometimes mistakes are made that are fraught not only with danger for your culinary creation, but also for your health.
Why? Because, - explains the expert of the online publication "BelNovosti", cook Yulia Arkhipova, - some vegetables contain harmful elements.
In addition, the specialist says, certain mistakes lead to vegetables losing their beneficial properties for the body.
We'll tell you about the most common mistakes made when preparing vegetables.
Pouring out water for cooking
It is worth remembering that water-soluble vitamins (C, B1, B2 and B6, as well as folic acid) pass into the cooking water.
Often it is poured out almost immediately, thereby getting rid of the indicated vitamins.
But it is precisely this water, rich in nutrients after boiling vegetables, that is ideal for preparing, say, soups, sauces, stews.
Defrosting vegetables
There is no need to defrost vegetables before cooking, as many people do, as you will lose vitamins and useful microelements.
Take it out of the freezer and put it straight into the pan.
Boiling or steaming?
Remember: if you cook vegetables at high temperatures for too long, they may lose their vitamins and microelements.
That's why many experts call boiling the worst possible way to cook vegetables.
Experts advise steaming and stewing.
Beans and potatoes
Many people remove beans from the pan undercooked, which can have health consequences when consumed.
The same green beans should be cooked for at least 10 minutes.
If you pull it out earlier, you will be treated to legumes containing phasin, a toxic protein compound.
And raw potatoes contain starch, which is absorbed only when boiled. Also, raw potatoes contain solanine, a toxic substance.
If these vegetables are not cooked properly, they may cause stomach cramps when consumed.
Therefore, the water used to cook green beans and potatoes should always be drained.
Expert: Julia Arkhipova
