If you’re someone who is most into cooking their vegetables rather than eating them raw, then you pay attention to how you cook your veggies.
Some studies suggest that your choice of cooking method can impact the nutritional value of your vegetables. For instance, according to a study conducted at Zhejiang University, researchers found that stir-frying, microwaving, and boiling broccoli can all deplete levels of chlorophyll, soluble protein, sugars and vitamin C from the veggie, whereas steaming broccoli did not have that same outcome.
Apart from that, taking your time while cooking can also deprive your veggies of all their nutrients. Experts suggest cooking vegetables quickly so the nutrients remain intact. Having said that, roasting, barbecuing, or grilling vegetables are some of the best ways to do that.
Another interesting way to cook these days is air frying food, which is considered to be better than deep-fried foods. This to an extent may be true. Since the fryer’s basket keeps the vegetables protected from direct heat source, as compared to deep frying, it retains a high percentage of their nutrients.
