There is not a single person who could do without vegetables. Potatoes, cabbage, carrots, beets, tomatoes, zucchini, eggplants … It would seem that we all know about the vegetables growing in our beds. But not everyone knows how to preserve the valuable nutrients that vegetables are so rich in.
From the garden to the table
Vegetables are rich in vitamin C, phiolic acid, and contain a large amount of dietary fiber (fiber). Moreover, the source of beta-carotene and vitamin C in our diet are dark green and red-orange vegetables. But, unfortunately, vegetables begin to lose their beneficial properties immediately after they are harvested - even if stored correctly.
Therefore, after bringing them home, try to eat them as soon as possible, do not store them for a long time. Vegetables that can be eaten raw should be eaten raw. They stimulate the production of gastric juice and many digestive enzymes, and boiled ones have a beneficial effect on the stomach in case of diseases of the digestive tract.
Processing methods
The most correct of all the methods for cooking vegetables is steaming. It helps preserve most of the vitamins and minerals.
Blanching - briefly heating a food in water or steam - is another way to cook vegetables to help preserve their nutritional value. Blanching tender young fruits. It is enough to dip the fruits in boiling water for a couple of minutes so that they cook, but remain fresh and crispy.
Now stewing vegetables in their own juice in a multicooker is especially popular. Vegetables cooked in a multicooker also retain their beneficial properties and do not boil over, even if they are stewed for 4 hours.
Baked vegetables. There are thousands of recipes for their preparation. You can bake it whole, in foil, stuff it, cook casseroles, flans and other delicious dishes from them, and at the same time the usefulness of vegetables is preserved.
