Common Mistakes When Cooking Vegetables

Vegetables are rich in vitamins and is an important part of our daily dining. Eating adequate vegetables can supplement your body’s vitamin and eliminate extra toxins. However, many people make several mistakes when eating vegetables which may cause damages to their health. Here are some common mistakes you may encounter when you cook vegetables at home.

Long Reserved Vegetables
Sometimes, fresh vegetables may be bought a lot and be kept in the fridge for a long time. They will slowly lose some vitamins with the time elapsing. For example, if spinach is placed at 20 degrees Celsius for a whole day, its vitamin C will lose by 84% during this period. To get the best result, you should store them in a dry well-ventilated place where have no light.

The Richest Part Containing Vitamin Is Discarded
This is another common mistake which we may have during the cooking preparation. For some people, they only eat the top parts of the bean sprouts and discard the watercress. In fact, there are two to three times more vitamin C there than the amount in the bud. When you make vegetable dumplings and squeeze the extra liquid, you will lose more than 70% of the vitamins. The correct way is to mix it with oil and then add salt and spices so that the extra liquid will be absorbed.

Cooked Vegetables Are Kept For Too Long
Some people like to save time by cooking vegetables beforehand. Then they will be waiting for it to be eaten on the next meal. In fact, the vitamin B1 in the vegetable can lose by 25% in the process of heating and re-heating. In cabbage, the re-heating will cause vitamin C to lose by 20% in an 15-minutes period. After one hour, the total VC loss will be 20%.

Ignore the Soup
Many people love to eat green vegetables but don’t want to drink vegetable soup, in fact, during the process of cooking, most of the vitamins are dissolved in the soup. For example, when the cabbage is fried, 70% of the vitamin C will be dissolved in the soup. When fresh peas are heated in the water for three minutes, 50% of the vitamin C will be included in the soup.

Attribute: / Korean Culture and Information Service (Photographer name) [CC BY-SA 2.0 (], via Wikimedia Commons

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