Cooking vegetables doesn’t have to come at the cost of nutrient loss.
By following the three Rs, you can reduce nutrient loss while cooking your vegetables.
Reduce the amount of water used in cooking;
Reduce the cooking time; and
Reduce the surface area of the food that is exposed.
Additionally, steaming, microwaving, and, stir frying are great ways to cook vegetables quickly and retain valuable nutrients.
For root vegetables like carrots, potatoes, and sweet potatoes, baking and boiling them whole or in their skins is an effective way to preserve nutrient content.
These small steps can help preserve nutrients so you can get the most out of your vegetables.