Is boiling vegetables harmful? How to preserve nutrients

Cooked vegetables are more pleasant to eat than raw vegetables and may be easier to digest. Although for some vegetables, cooking can increase the nutrients, there are some other vegetables for which these values ??are diminished. And it depends on the cooking method you choose…

Many of you wonder if boiling vegetables is healthy and which cooking methods are best for preserving nutrients. 

No matter which way you choose to cook your vegetables, the nutrient content is likely to vary. One factor to consider is whether vegetables have fat-soluble or water-soluble nutrients. According to experts, vitamin C and B vitamins such as folate, thiamin, riboflavin, pantothenic acid and so on, dissolve better in water.

This means that during cooking, these nutrients will spread out into the water and the vegetables themselves will retain less nutrients after cooking. Some of the vegetables rich in water-soluble vitamins are mushrooms, sweet potatoes, spinach, broccoli and peppers.

If you boil vegetables in water or broth and use the liquid in a soup, this allows values ??to be obtained through the liquid in which they were boiled.

One of the benefits of boiling is that it does not require fat during cooking. This can be a healthier option for anyone trying to reduce fat.

In general, methods of cooking vegetables where the temperature is minimal, the amount of water is small, and the cooking time is short, will allow more nutrients.

It is true that boiling vegetables can reduce some of the nutrients.

But if boiling is your preferred method, you don't have to avoid it at all costs.

Vegetables are an important part of a balanced diet, so you need to find a cooking method that works best for you.