Cooking veggies

Question
I read somewhere that if you cook veggies at more than 100篊 it takes all the qualities out of them, but it is impossible to cook at this temperature as it is too low.  Does this mean that even wok frying is too hot and destroys the qualities

Answer
Hi Andrew,

Cooking vegetables does result in *some* loss of vitamins. The vitamins most significantly reduced by cooking are vitamin C, pantothenic acid, thiamin, and folate. Mineral losses are usually very low.

Overall vitamin losses due to cooking are relatively modest. Average vitamin losses range from about 10 to 25% in most cases.

You can read more detailed analysis of the effects of cooking on various nutrients here:

http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml

The best way to preserve the nutrient content of vegetables is to cook them as quickly as possible, using as little water as possible. Therefore, stir-frying and steaming will result in less nutrient loss than boiling.

Hope that helps!

Karen
www.getfitwithkaren.com

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