Do you realize which is the most ideal approach to get ready vegetables? How to keep your taste, freshness, and nutrients? Which strategies are ideal?
The answer to all questions depends on the type of vegetables.
For example: Broccoli is best prepared for steam, and for quick heating, the micro-wave furnace is useful, because you need to use very little water or not to use it for preparation. Also, always use special olive cooking oil. In his presence, the human body best absorbs nutrients. In this way, you can add vegetables and immediately remove it, rather than frying it for more minutes. Olive oil additionally enormously ingests nutritious fixings from vegetables and builds the quality of its taste.
Grill and oven cooking are also a good choice, especially for tomatoes. If you have a dense cooking, it is the best choice for preparing broccoli, celery, onions and peas.
With the processing of vegetables, particularly in the event that it is left to boil at high temperature, the supplements in the water in the bowl are discharged and just on the off chance that you make soup. Carrot is the main special case to this and its absorption builds the level of beta-carotene.
It is best to wash the vegetables before cutting it – so keep the vitamins and minerals in it, but do not leave it any longer soaked in a pan with water – so vitamin C is losing most.
Do not forget to consume vegetables in sufficient quantities – that’s key to your health.