Tips for preserving vitamins in green vegetables

To preserve the vitamin A, fresh vegetables should be stored in a well-ventilated, cool, and dry place. For vegetables grown in your garden, you should harvest them when you’re about to eat. Also, you should not buy a lot of vegetables, wash them, and store them in the refrigerator.
 

Studies have shown that washing vegetables and storing them in the refrigerator can also cause them to spoil quickly, and leaving them outside for a day can cause a 26% loss of vitamin C. To keep the most vitamin content, housewives need to prepare the vegetables quickly. Wash the vegetables before chopping them into small pieces, and cook them immediately after finishing… There are many ways to cook vegetables, but cooking by steaming will help retain the most vitamin C in the vegetables.

Note: When boiling vegetables, you should add a little salt to the water and cover it tightly. Adding a little salt will help retain the green color of the vegetables, and covering it tightly will minimize the loss of vitamins, only about 15%. Opening the lid will cause a loss of 32%.
 

In addition to the steaming method, stir-frying also helps preserve vitamins in vegetables better, especially vitamin A and C. However, for stir-fried dishes, you need to use high heat and stir quickly, and eat it hot, because if you pre-cook and reheat the dish, the vitamins will be lost up to 90%.

An important step before cooking vegetables is to avoid the risk of food poisoning. When washing vegetables, you should wash each stem in a large basin of water, or wash them under running water to remove any dirt, parasites, worm eggs, and harmful chemicals that may be present on the vegetables.

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