Vegetables provide 80% of daily vitamin needs of the body.
However, if you do not know how to prepare, the housewife can take up to 90% of the vitamin in vegetables.
For vitamin A are not lost, bought fresh vegetables should be stored in well-ventilated, cool and dry. With vegetables grown in home gardens, when eaten, should you pick on. You should not buy more vegetables cleaned and stored in the refrigerator.
The study showed that washing vegetables in the refrigerator is perishable, even for a day outside of the vitamin C loss of 26%. Want to keep as much of the vitamin in preparation for cooking vegetables, housewives need to do quickly. Wash vegetables before diced vegetables are done cooking right now ... There are many ways of preparing vegetables, but the method of processing the vitamin C will help keep water in most vegetables.
Important: When boiling vegetables, you put a little salt water and tightly covered container. A little salt will help keep the green of the vegetables, cover closed will also minimize the amount of vitamin loss, only about 15%, open the lid will take 32% depreciation.
In addition, the method of processing a fish fry this way also helps retain more vitamins in vegetables, especially vitamins A and C. However, with fried vegetables, you need to heat and stir quickly and serve hot, because if prepared reheated on the stove and bring it to 90% vitamin loss.
A job is an important pre-processing of vegetables, it is to avoid the risk of food poisoning, when washing vegetables, you need to wash each one in a large basin, or wash vegetables under running water to remove the contaminants, parasites, eggs, toxic chemicals left in the vegetables.
