How not to spoil vegetables: useful tips

Everyone knows about the benefits of vegetables and that they should be eaten more often. But perhaps not everyone knows how to cook them properly. Housewives often make such mistakes when working with vegetables that almost nothing of the much-hyped benefits remain. And the main thing is that they don't even suspect it.

The FoodOboz editorial team will tell you about the mistakes that can ruin vegetables, based on information from the EatThis website.

Mistake 1: You make it when you heat vegetables for a long time. It's trite, but it's a fact that you destroy most of the nutrients. Rumor has it that this also applies to cooking and, because of this, water-soluble trace elements such as riboflavin, and vitamins B and C are absorbed by water, which you then drain into the sewer. What other way to spoil vegetables? Deep frying. And no matter how healthy the vegetables are, they can't undo the damage caused by excess fat.

Mistake 2. You make this mistake when juicing. Yes, juicing is many times better than deep frying. However, when vegetables go through the juicer, their fiber-rich skin and flesh are left behind. And it's these that make you feel fuller. But the good news is that the vitamins, phytonutrients, and macronutrients still make it into your cup. Instead of a juicer, though, you'd be better off with a blender.

Mistake 3: You make it when you throw away useful ingredients. Now admit it, how often have you cut off the stems and leaves of broccoli and thrown them in the trash without thinking? The same goes for cucumber or potato peels. In fact, all the things you used to throw away are a source of unique nutrients that are not found in other parts of the vegetable. They have a high concentration of vitamins. Where can you use these parts? It's simple: soups, salads, or roasts.