The mistake you make 'costs' you a lot when cooking vegetables, learn the efficient way to prepare them without losing their nutritional value

Vegetables are a basic source of vitamins and have a very important nutritional value for our organism, but the main condition is that they are stored, cooked and consumed in the right way.

According to experts, the way vegetables are cooked affects their content of valuable vitamins and essential minerals and there is one mistake most of us make.

We should avoid boiling vegetables, as this way of cooking leads to the loss of nutrients up to 50%. Boiling is not recommended, according to the expert, especially for vegetables that contain water-soluble vitamins, such as cabbage, spinach, kale, broccoli, beans and peas. As their name suggests, water-soluble vitamins break down when they come into contact with water.

One way to preserve the nutritional value of these vegetables is to boil them in a little water and for a short time. Alternatively, baking and steaming are recommended.