In one 2008 study, carrots had higher concentrations of antioxidants after boiling than before, and boiling did a better job of preserving the nutrients than frying or steaming. Boil:Covered 15 to 20 minutes or until tender.
The wattage of your microwave will affect the cooking time required for potatoes. Boiling vegetables may make them lose nutrition The Best Way To Eat Vegetables - Raw or Cooked? Cook longer if necessary. “Steaming in the microwave is the best method for many fruits and vegetables because it cooks very quickly,” says investigative journalist Jo Robinson, who spent a decade researching the nutrients in vegetables and fruits for her book, Eating on the Wild Side. For smaller diced or baby potatoes, start with two minutes in the microwave. The process of boiling leeches the flavors and nutrients into the liquid and out of the vegetables. No matter how you cook vegetables you’re likely to lose some nutrients. Boil: Uncovered 6 to 8 minutes or until crisp-tender. Slip out beans. Big, green, compact heads of cabbage are traditional, but other varieties, including red cabbage and Savoy cabbage, provide rich color and ample flavor. It’s always better to start lower though when it comes to cooking in the microwave.
For steaming, vegetables were steamed in a closed stainless steel pot using a stainless-steel steam basket above boiling distilled water for 5 ~ 20 min.
The morning rush hours really demand you be on toes with dishes are all planned. But is it true?
Place the vegetables in a microwave-safe container and add water. However, it may not be so. Anytime you cook a vegetable (regardless of the method) there is usually some nutrient loss, but the belief held by some is that microwaves destroy up to 90 percent of the nutrients in the food, whereas stovetop cooking can be as low as 10 percent.
Plunge vegetables immediately into ice water after cooking, then drain and pat dry with paper towels before freezing. Cooking in a microwave is as healthy as it is possible to achieve - other than eating the product raw. Boiling tender vegetables will result in the loss of some of their nutrients in the cooking water. Using a saucepan and boiling water washes the goodness out of the vegetable and then you throw the water away and the goodness with it. Cooking a vegetable breaks down the tough outer layer and the cellular structure of the vegetables, making it easier for your body to digest them and then absorb the nutrients. Beans, Lima (3 lb unshelled; 3 cups shelled) To shell beans, remove thin outer edge of pod with sharp knife or scissors. Microwave 8 to 10 minutes or until crisp-tender. Turn the vegetables during cooking to cook them evenly, but watch for steam when removing the lid. Eating vegetables raw is often considered healthy. I have achieved excellent results using a microwave with no more than a spoonful of water. Microwaving was carried out in a domestic microwave oven (Samsung, Suwon, Republic of Korea) without water.
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