Get the Most From Your Veggies

With our busy life these days, sometimes we just go to the market to buy ready-to-cook vegetables. It helps when you don't have to spend time in cutting all those veggies because it usually takes time when you want to do it the traditional way.

However, if we really want to get the most amount of benefit from our food, buying fresh ones are far better than the ready packs from the frozen or refrigerated section of the store. Although the sources try their best to lock in the food nutrients when they pack and seal those pre-cut veggies but there is nothing more nutritious than the fresh ones.

These are just few examples: fresh green beans are crisp and the pods snap easily. Fresh carrots are sweet and firm. A good squash when pinched feels a little sticky. Fresh tomatoes have smooth skin and free from black spots. These are just a few noticeable facts and if we try to buy vegetables in season will be better. You are spending less for the great benefit you are getting out of what you are buying.

But here is more: Wash vegetables before paring and cutting into small pieces, not after, to preserve the nutrients. Cook at once. Cover the pan so as to retain the natural color, flavor and texture of the vegetables. (Nutrients are likely to escape in the air with pan uncovered.) Cook vegetables until just tender and stir only when necessary.

Moreover, use water in which vegetables have been cooked for soups and sauces, whenever possible. That you don't have to buy vegetable stock from the store when you need it.

Reading Source: Cookbook Recipes and Nutrition Tips
Picture: from Google