For Healthy Processing Vegetable that can be used optimally for nutrients, try to follow the tips below practice:
Boiling: Boiling vegetables is the best way, but it is not recommended because the risk of nutrient loss is enormous.
Never boil vegetables straight after the cold water. Because the levels of vitamin C will be reduced 10 to 12 times.
Saute: This is one quick way to cook vegetables on top of a pan. But remember, fat-soluble vitamins may end up with oil when cooking vegetables with oil. It’s good you do not discard the oil.
Washing vegetables: Most of the vegetables are exposed to fertilizers and pesticides. Wash vegetables under running water until clean. Then, cut and cook according to taste.
Avoid acidic substances in vegetables. Green leafy vegetables should not be cooked with a mixture of acid. Like lemon juice or other acid mixtures, because the nutrients of vegetables can be lost.
Use the onion: Always use the onion in every dish because onions are rich sources of quercetin, the crucial phytochemical, and contain antioxidants that are good for the body. Allow onions to taste the best cuisine onions peeled and cut, and let stand for 10 minutes before use. This way to obtain properties in garlic as oxidation.
Milk: If you use milk instead of coconut milk, previously boiled for 10 minutes until boiling, for bacteria and the bacteria die. Then, enter the vegetables and simmer until wilted.
Pan: Notice the pan you use. Do not use a frying pan coated with paint and decoration, for the content of the paint can be contaminated and soluble in food, which can cause indigestion.
Pyrex and stainless steel: Always use cookware made from stainless. Avoid the use of aluminum materials because the content of aluminum in the long term may affect the brain works.
