We all take care of what we eat! If it is bio, organic, fair-trade, and more, we are happy. Because we want the best, with the best nutrients and trace elements, do we?
Do you know that cooking the wrong way can ruin all those great nutrients, you seek for? And you probably do it wrong!
Yes, cooking can be bad! And following a survey I did for you, most of the people are getting it wrong. We don’t know what is the best way of cooking vegetables while keeping nutrients. Because yes, microwaving has a bad reputation and yes slow cooking is so trendy. AH! And why don’t we eat raw, then?
You don’t need to watch Jeff Goldblum in his show “Cooking with Jeff” to improve your cooking method 😉
Let me break it for you, with the 5 best ways of cooking:
Before I start with the ranking, let me explain what makes the nutrients like vitamins go away. There is, in fact, 3 factors to take care of. Temperature (and exposed surface), time and humidity are the 3 actions that are impacting the way vitamins and trace elements stay in vegetables. Why? Because principally those nutrients are water soluble and can be separate from vegetables in no time. You can read this excellent article about the healthy way of cooking.
5. Boiling is the worst one!
Boiling is like washing nutrients off the vegetables. Vitamins are water-soluble (vitamins A, B, C, for example), so here you are immersing vegetables in active and hot water, which will rinse the vitamins out of the vegetables. Except if you drink the water and even here, no chance, because the steam, has probably brought them to air.
4. Frying is too hard
The problem with frying is the high temperature and the surface of the vegetables in contact with the heat, which breaks and expulses the nutrients. Too hot, too fast for the vitamin E, sensitive to extremely high or low temperature, for example. Then the others are washed by oils, and again the surface exposed to the heat. More Info here
3. Slow cooking, is too long
That’s a real trend nowadays. I almost bought a slow cooker, before I found out that longer you cook, more you have a chance to break the protection from vegetables and liberate all the nutrients in the air. And when you read the description on Amazon, it says, it is the healthiest way of cooking. Really? I am not sure anymore…
2. Steaming, almost the best
Arff… Steaming is my favorite! It tastes good, it looks good. But here again, the steam will carry away the nutrients after some time. It is still the second best way of cooking, following my research, if you cook not too long, the chance is that vegetables are still strong enough to keep the nutrients under their skins. So, cook not more than 20mn, and that will do for most vegetables and you are quite fine. The other key is not to pill the skin or not to cut them in too small parts, like this, the steam can’t wash the nutrients away easily.
1. Microwaving, surprising, but the best!
Yes, microwaving is the best. It’s fast, and cook the vegetables from their within, from their own water, with almost no evaporation. Let put on the side the wrong reputation from radiation of microwaving (read this excellent article to be convinced) because this NASA invention for cosmonauts originally, is surely the true innovation, in the way of healthy cooking.
Me being vegetarian, I am know persuaded and I need to buy a nice Microwave, to cook my vegetables. Thanks to its unjustified bad reputation, you can find really nice and nonexpensive Microwave for 50€, but after some research, I will probably go for a serious one, like this one from Samsung.
But what about not cooking at all?
Here again, it is wrong. With our modern evolution, to make it short, we don’t have the tool anymore to digest correctly the vegetables raw (problems with certain enzymes). It’s not at all a bad option, but not the best one, I am sorry to say.
Read more here
Are you surprised? Me too!
Leave me your reactions!