Most produce definitely doesn't need to be soaked in water before it is used. In ninety-nine percent of cases, a quick, yet thorough rinse of produce will be more than enough to prepare it for salads, boiling, sautéing, and other cooking methods. In general, soaking produce in water will result in limp or rubbery produce that is distinctly unappetizing. So, really, the best way to stop the leach of nutrients from liquid (which should only happen if water is quite warm, anyway) is to avoid soaking produce.
Vegetable scrubbers are available in supermarkets, and these can assist cooks with preparing and cleaning produce with minimal rinsing. Simply scrub the produce (excluding greens, such as kale and spinach) and then give it a quick, final rinse. This type of cooking accessory can be found at most grocery stores, kitchen supply stores, department stores, and dollar stores; usually, a vegetable scrubber will only cost a few dollars.
In order to maximize the conservation of nutrients in vegetables, such as green beans, boil them very quickly, cool them down, and then freeze them in individual portion sizes. Then, you can use them in meals and salads after defrosting. Flash-freezing is a popular way to maintain optimum nutrition in vegetables. It's vital to avoid letting vegetables boil too long, or sit for too long, for getting them into the freezer. It's been statistically proven that vegetables eaten after flash-freezing retain a great deal of their original nutritional value.
Soaking vegetables should only be recommended for certain root vegetables, such as beets, which are often used in recipes for Borscht. Beets are basically rock-hard, and they may need softening before they are used. However, beets are highly nutritious, and they are believed to clean the blood as well. Chances are, soaking a beet will not diminish very much of its overall nutritional value.
- Use a scrubber for vegetables
Vegetable scrubbers are available in supermarkets, and these can assist cooks with preparing and cleaning produce with minimal rinsing. Simply scrub the produce (excluding greens, such as kale and spinach) and then give it a quick, final rinse. This type of cooking accessory can be found at most grocery stores, kitchen supply stores, department stores, and dollar stores; usually, a vegetable scrubber will only cost a few dollars.
- How to cook vegetables
In order to maximize the conservation of nutrients in vegetables, such as green beans, boil them very quickly, cool them down, and then freeze them in individual portion sizes. Then, you can use them in meals and salads after defrosting. Flash-freezing is a popular way to maintain optimum nutrition in vegetables. It's vital to avoid letting vegetables boil too long, or sit for too long, for getting them into the freezer. It's been statistically proven that vegetables eaten after flash-freezing retain a great deal of their original nutritional value.
Soaking vegetables should only be recommended for certain root vegetables, such as beets, which are often used in recipes for Borscht. Beets are basically rock-hard, and they may need softening before they are used. However, beets are highly nutritious, and they are believed to clean the blood as well. Chances are, soaking a beet will not diminish very much of its overall nutritional value.
