We often think that nutrients are low only after cooking, but the truth is that some vitamins start to be destroyed before cooking. Especially water soluble vitamins, such as Vitamin C And Vitamin B group (eg folic acid)They are extremely sensitive and can be reduced by wrongly washing or cutting.
Why do these vitamins fly?
- Long water soaking in water – Leaving vegetables and fruits in water for a long time removes water soluble vitamins.
- Shatter – Vitamins from the surface become oxidized quickly when they cut more fine.
- Score – This also ends vitamin C rapidly.
Easy tips to save vitamins
- Cut the vegetables just before cooking.
- Avoid soaking in water for a long time, wash it lightly and use it immediately.
- Increase the intake of raw salads, sprouts and fruits.
- Cook on steam or light flame, avoid boiling.
To stay healthy, it is important that we save these nutrients before cooking, otherwise many vitamins in our plate will be left only by name.
