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Vitamins When Cooking: How to Preserve Them

With these tricks, the vitamins are preserved during cooking

  1. Always store your food in a cool and dark place (preferably in the fridge) and use up any products you have started quickly.
  2. Frozen products often contain more vitamins than fresh vegetables due to the rapid processing. Especially if you don’t want to prepare the vegetables you bought on the same day, it’s worth using frozen products.
  3. Only wash the fruit and vegetables (especially the lettuce) briefly under running water. Many vitamins are water-soluble and will be lost if soaked for too long.
  4. Only peel the vegetables (e.g. potatoes) after cooking. As far as possible, you should avoid peeling completely, as most of the vitamins are found directly under the peel. You can eat organic products with their shells without hesitation.
  5. Process fruit and vegetables immediately after cutting. If you lie in daylight for too long, the valuable vitamins are quickly lost. To bridge short preparation times, store cut vegetables in the refrigerator.
  6. Avoid cooking for too long and steam or steam your vegetables only briefly. You get most of the vitamins when you eat the vegetables raw.
  7. You should also refrain from keeping warm and warming up for too long. In the canteen, it’s worth going to the salad buffet if you want to eat healthily.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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