How do you boil vegetables without losing nutrients?
Online Answer
To retain these vitamins, cook vegetables in as little water as possible for a minimal amount of time (unless you're planning to consume the water, as in a soup). Steaming and microwaving, both of which use little water, will give you the same results as boiling or blanching but with much less nutrient loss..
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If you often eat meals that are high in salt, such as many processed foods, your body may retain water. In fact, these foods are the biggest dietary source of sodium. The most common advice for reducing water retention is to decrease sodium intake..
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Symptoms of water retentionbloating, especially in the abdominal area. swollen legs, feet, and ankles. puffiness of the abdomen, face, and hips. stiff joints. weight fluctuations. indentations in the skin, similar to what you see on your fingers when you've been in the bath or shower a long time. .
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Water brought to a boil transfers heat quickly to vegetables, which causes some of the nutrients inside them to seep out into the cooking water. However, the nutrients resistant to heat will stay in the soup — and you will eat them along with the water.
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Symptoms of water retention can include:bloating, especially in the abdominal area. swollen legs, feet, and ankles. puffiness of the abdomen, face, and hips. stiff joints. weight fluctuations. indentations in the skin, similar to what you see on your fingers when you've been in the bath or shower a long time. .
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SteamingSteaming. Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4 , 5, 6, 17 ). Researchers have found that steaming broccoli, spinach, and lettuce reduces their vitamin C content by only 9–15% (5).
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