How to cook vegetables to preserve all the vitamins and trace elements in them

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An unbalanced diet harms our body. This risk factor is put on a par with bad habits. How to properly prepare vegetables to diversify your diet was told by nutritionist, candidate of medical sciences Nataliya Denisova.

Details

Every day we should eat approximately 400 g of vegetables and fruits. But not all useful elements are well absorbed. However, there are culinary techniques that help absorb a much larger number of substances important for the body.

The first technique is grinding. For example, it is better to finely chop hard cabbage. Or entrust it to the blender, and then add the cabbage mass in the smoothie.

There are vegetables whose vitamin composition is better opened when heated. These are, for example, tomatoes. Quenching and boiling will reveal the benefits of turnips, beets and other root vegetables.

Aroma products – onions and garlic – should be crushed before use. Then the volatile ether compounds and phytoncides that increase immunity will begin to work actively.

Fourth life hack – cook potatoes in their skins. This will help preserve potassium, vitamin C, phosphorus and iron. Otherwise, all the benefits will go to the decoction and only starch will remain.