fb-tracking
Food and Nutrition

Nutrient Maximizing tips

+ START A PARENT TALK
Bhavna

Created by
Jun 29, 2012

Just read a great article on Nutrient-maximizing tips and i thought i should share it , so here goes: Chop vegetables into larger chunks. When finely chopped, veggies will have more surfaces exposed to the air, which can zap vitamins and minerals. Put away the peeler. When apples and cucumbers are peeled, their antioxidant content decreases by 33% to 66%. Take a break after chopping veggies. After chopping collard greens, Brussels sprouts, or cauliflower, wait about 10 minutes before you cook or eat them. Some studies show that time enhances activation of certain nutrients in the vegetables. Let the stinky stuff breathe. Garlic, onions, and leeks can be quickly drained of many of their nutritional benefits when cooked. To maximize nutrient availability, slice up garlic, onions, and leeks and let them stand for about 10 minutes before further handling or cooking them, allowing time for some nutrients to be released. Let off some steam. Most veggies stand up well when given a good steaming. This quick-cook method increases carrots' antioxidant potential by nearly 300%, while cabbage gets a more than 400% boost! And be quick about that steam! The super nutritional powers of some vegetables can be short-lived when cooked. That's why short cook times are crucial when preparing mega-vitamin-packed vegetables like broccoli, Swiss chard, green beans, kale, Brussels sprouts, and cauliflower. Griddle your vegetables. Tossed on a griddle (a flat metal pan) with no cooking oil, vegetables may hold onto more of their antioxidants. Zap your veggies in the microwave. Despite the microwave's bad reputation, "nuking" vegetables can maintain or even boost the antioxidant content of several types of vegetables, including carrots and spinach. Give peas a chance. Green peas, along with cauliflower and zucchini can be drained of most of their nutrient potential when boiled. Steaming would be a better option if you want to benefit from the vitamin C, fiber, and folate bursting from these bountiful vegetables. Let vegetables show their true colors. Cooked just right, brightly-hued vegetables like bell peppers, spinach, or tomatoes will become even more deeply and vividly colored. Let them cook too long, though, and you'll notice once vibrant vegetables turn pale and colorless. Less color usually means less nutritional potential. Should you put a freeze on frozen? If properly blanched (boiled or steamed) before freezing, fruits and vegetables last about 8 to 12 months. Many salad staples don't hold up well there, though. Once thawed, cabbage, lettuce, cucumbers, celery, radishes, endives, and watercress will be drained of color - a clue that they've also been drained of some nutrients.   Happy Maximising :-)

Comments ()

Kindly Login or Register to post a comment.
Anurima

| Oct 17, 2012

Wow.. I did not know most of the tips mentioned here. Thank you for sharing this valuable article Bhavna.

  • Report
Praveen Premkumar

| Jul 02, 2012

Thanks a ton for this wonderful piece of information Bhavna...

  • Report
+ START A PARENT TALK

ALSO READ

idea to preserve milk while travelling i..

as I'm gonna travel for 4-5 hours, how can I carry milk safely?? as it is summe..

idly

what to mix with idly? my baby is 6months

food and nutrition

food and nutrition

minimum water requirement

per day how much minimum water should I give to my 7 and half months old baby so..

baby food

hi! I have a 5 months old baby nd I'm working since 2 weeks. so I feed her my mi..

what do you all think about NESTUM rice?

like every other mum I'm also concerned with how should I start with semi solid..

Feeding

Hello everyone my girl baby is in 4th month now by 5th month can I feed her cere..

baby low weight

my twins baby's weight is very low so which food are giving..

DONE
Loader
Heading

Some custom error

Heading

Some custom error