It turns out that prolonged heat treatment can negatively affect the vegetable’s ability to retain vitamins.
During the cooking process, some of the beneficial substances may be destroyed.
Therefore, it is important to cook them in such a way that they do not lose their nutritional value. Let's look into this issue in more detail and listen to the advice of chefs.
How to cook vegetables correctly
Let's look at three groups of vegetables.
- Green vegetables are generally best eaten raw. They do not require long cooking. Sometimes it is enough to put them in boiling water for 3 minutes.
- Yellow and orange vegetables. Do not overcook them on low heat. It is better to steam them or throw them into strongly boiling water, closing the lid of the pan.
- White vegetables. Can be cooked in boiling water without a lid. Usually 15 minutes of boiling is enough.
Do not overdo it with the amount of water when cooking. Make sure that the water covers the vegetables by no more than 1 cm. The ratio of water to vegetables should be approximately 1 to 3.
