SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Kelsey (75.67.235.122)
Subject:         Nutrient Loss
Date: August 16, 2009 at 5:44 pm PST

I've heard for a long time that you lose most of the nutrients of vegetables by boiling and draining them, but today I read that boiling them actually destroys the antioxidant properties. Is this true? If I consume all of the cooking liquid will I still be getting all or most of the nutrients? I like to simmer canned tomatoes with broccoli and spinach, but I always drink all of the juice. I simmer them for about 20 mins because the frozen broc and spinach I buy is a little tough. When I steam vegetables, I notice that the steaming water is always tinted green, so I would think I lose more nutrients that way, because I don't drink that water.
Thanks for the help!

~Kelsey

Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing