Question about cooking vegetables for a long time????!
Question: Is it true if you cook and heat vegetables for a long time like brocolis you make it more softer than usual ...is it true that it takes off all the nutrients in it like kills it?
Answers: Is it true if you cook and heat vegetables for a long time like brocolis you make it more softer than usual ...is it true that it takes off all the nutrients in it like kills it?
No, not all the nutrients. Some vitamins and many minerals will remain, but many other vitamins and cofactors will be destroyed. So in general, it's probably best to cook vegetables (1) by steaming them so they don't lose nutrients into water, and (2) cook them only until they're just tender ("al dente"). And there's no reason not to eat some vegetables raw, of course, when they still contain all their normal nutrients.
Yes - the further any food is processed, the further from it's natural state it is, the less nutrition it retains.
Absolutely. The water based vitamins are particularly depleted the longer you cook the vegetables. If I may recommend, steaming vegetables or boiling them in a vegetable broth supplements the lost nutrients in your cooked vegetables. Hope it helps some.
Vegetables are the workers your body needs to keep your arteries cleaned and keeping your blood components in balance..(not too thin or thick) and also helps your immune system do it's job fighting infections. Now, picture this...if you are sweeping your home, how clean could you get it with a mushy mess of goo on the end of a mop handle, or would you rather have a strong broom with firm bristles that do what they are supposed to. Same with your veggies and how they work in your body. Without getting too technical, this is the reason for raw or slightly cooked vegetables.. U can still use seasonings..especially lime juice,balsamic vinegar, etc The vegetables seep your arteries cleaned of plaque and the lime juice and vinegar keep the pH factor in balance,,,
yum...