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what percentage of vitamins and minerals are lost due to cooking?
cooked vs raw veggies- do you really get that much more from raw? what about stuff like zucchini which you can't eat raw?
Tue. Jul 10, 2:11pm
You can eat zucchini raw-I'm guessing you just don't like it! haha.
It really depends on how long you are cooking the veggies and your method of cooking. If you are boiling the veggies and draining that water down the sink-lots of nutrients are lost, but if you are making a soup doing the same method-then you are getting those minerals/vitamins with every bite! steaming is a better option than boiling and stir-frying w/ either non-stick cooking spray or a little olive oil is an even better method.
Some vegetables acutally need to be cooked slightly for you to get the most benefit from them-like tomatoes. The lycopene in them that is so beneficial isn't absorbed much unless the tomato has been heated slightly. Some veggies are harder to digest when raw-like broccoli. If you are sensitive to gas/bloat, you may want to cook it.
If you are going to cook your veggies-cook them in very little water for a short period of time. Don't cook till mushy and goey!
Tuesday, July 10, 2007, 2:20 PM
lots of cruciferous vegetables, like brussel sprouts, broccoli, cauliflower, have "fat soluble" minerals, vitamins and antioxidants. this means that in order for your body to proper absorb the nutrients, you need to ingest a bit of fat with the veggies. of course, olive oil or grape seed oil are good fats, but even having an avocado with some steamed broccoli will enhance the absorption.
Tuesday, July 10, 2007, 2:29 PM
you can save the water you use to cook your veggies and use it as broth in homemade soups or to cook your rice or pasta. any vitamins "lost" in the water will then be ingested.
Tuesday, July 10, 2007, 2:34 PM
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