Many people say that opening the pot lid when boiling vegetables will cause nutrients to evaporate, which is not good for health. Is this true or false? (Thuong, 31 years old, Hanoi )
Reply:
Green vegetables provide a rich source of vitamins and minerals, however, when processed, this amount of nutrients is more or less lost. Many people, from the initial preparation to the processing stage, do not do it properly, causing a large amount of this valuable nutrient to be lost.
When boiling vegetables or making soup, do not open the pot lid. If you are afraid of the vegetables turning yellow, you can do the following: put the vegetables in boiling water, stir once, then cover the pot. When the pot of vegetables boils again, open the lid, stir again, then cover the pot again. Adjust the time depending on the type of vegetable, only boil until cooked and then turn off the stove, the longer the vegetables are boiled, the more vitamins are lost.
Covering the pot is the way to minimize the loss of vitamins, and opening the pot and stirring twice will help the vegetables cook evenly and not turn yellow when boiled.
In fact, to keep vegetables as nutritious as possible, you should steam them so that they do not come into direct contact with water. However, this method has the disadvantage of not having any water to boil the vegetables, so it is rarely used.
If you boil, be sure to add just enough water as needed and try to use it all up because during the cooking process, a lot of vitamins dissolve in the water.
Dr. Tu Ngu
Vietnam Nutrition Association
Source link
Comment (0)