The vitamins and minerals in fruits and vegetables are sensitive to light, heat, and water. So storing and cooking them correctly is key to maintaining nutrients.
One easy way to save nutrients is using the microwave. Microwave cooking requires very little water so that vegetables retain vitamins and minerals.
When you microwave frozen veggies, you only need to add one to two tablespoons of water. For fresh vegetables, place the veggie in a covered casserole dish with two tablespoons of water. Cooking time varies from four to five minutes for mushrooms, zucchini, and broccoli: potatoes and squash take about 10 to 15 minutes.
1 comment:
I doubt it, most people like me refrain from using microwave. There are plenty of research online to back what I am talking about.
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