Preserve Nutrition in your preparations

Vegetables are rich in vitamins and mineral salts. Some of the vitamins are water soluble while others are fat soluble vitamins. The vitamins can be destroyed by the heat and oxidation.
Water soluble vitamins can be lost if the cooking water is thrown away. So, in order to preserve the nutrients and minerals, we can take some easy preventive measures and can save our food from losing the nutrients.

Some of the easy measures can be taken, like using minimum amount of water while cooking or using the access amount of water in other preparations. Use of pressure cooker minimizes the loss of nutrients. In hilly areas where air pressure is low, pressure cooker helps to cook food faster and thus helps to reduce the loss of nutrients.

Other measures can be taken are to bring the cooking water on the boiling point before putting vegetables to cook I.e. cook just enough. Use of baking soda should be avoided or minimized as much as possible as it destroys minerals and vitamins.