Boiled vegetables??

Question

I heard boiling vegetables took out the nutrition of veggies. Is that true??

Answer 1

Tips for Minimizing Nutrient Loss from Vegetables During Preparation and Cooking

Remember that nutrients are destroyed by heat, light, air, and water.
Most vegetables need to be kept cold to retain their nutrients and stay fresh. Don't let them sit on the counter at room temperature; get them into the refrigerator as quickly as possible.
Don't peel a vegetable or fruit if you don't have to. The peel contains concentrated nutrients and fiber. See warning about citrus fruit peels on page 13.
Cut vegetables into the largest pieces possible. Cutting, chopping, dicing, and shredding cause nutrient loss due to exposure to air and warmth through the increased surface area. Make the pieces as uniformly sized as possible, so that each piece will take the same amount of time to cook. If you're cooking whole vegetables, such as potatoes, choose same-sized vegetables at the supermarket so that they will take the same amount of time to cook.
Use as little water as possible during cooking. Water-soluble vitamins, such as vitamin C and the B-complex, leach into cooking water. Steam cook vegetables instead of boiling them. When steam cooking veggies, make sure that the bottom of the steamer is not submerged in the water, allowing water to touch the cooking vegetables. The steamer should be at least an inch or two above the boiling water. Keep the lid tightly closed to minimize the amount of steam that escapes. When steam goes, it takes nutrients with it. In microwave cooking, use little or no cooking water. Most vegetables need only 1 or 2 tablespoons of added water to microwave cook. Vegetables with high water content need no added water. See instructions for each particular vegetable in the appendix Specific Fruits and Vegetables.
If you insist on boiling vegetables, simmer instead of boil as much as possible.
Don't use baking soda in cooking water, it destroys water-soluble vitamins.
Don't keep food warm--serve it right away. And don't leave leftovers at room temperature--refrigerate immediately.
Riboflavin, a B vitamin, is destroyed by light. Buy milk that is in opaque cartons rather than the transparent plastic or glass containers that let light shine in.
Light and warmth destroy vitamin C very quickly. Keep orange juice in a cold and dark place. Buy orange juice in opaque cartons in the refrigerator section of the supermarket. Or better yet, give your baby vitamin C by feeding him a fresh kiwi fruit or by squeezing him juice from a fresh orange.
When pureeing vegetables, use the cooking water or the water over which the vegetables were steamed. It contains valuable nutrients that leached out of the vegetables during cooking.

Answer 2

Yep. You lose a lot of the nutrients from vegetables when you boil them, or peel them for that matter.

Answer 3

If you want to keep the nutrients in, steam, don't boil and also don't peel, just wash and cut off the ends(like carrots/celery) or out (like black parts/eyes of potato's).

Answer 4

Yes it does....for best nutritional value, steam or grill with skins left on - peel after cooking if you don't like the skins, they help hold the good stuff in...

Answer 5

yes,if you boil theme to long.It takes the nutrition out of theme.Like if you boil broccoli to long and the water turns green you have cooked it to long.

Answer 6

ya its true, the longer u boil the more they lose their nutritions

Answer 7

i dont know i never heard that but you should try steam veggies (any kind) they are so good, then when they are just getting soft season them with onion powder. it's so good!!!

Answer 8

Thats true..it's best to steam them

Answer 9

if you boil them to sogginess yes...if you boil them and they are still slightly crunchy no

Answer 10

yes - I prefer them stir fried or steamed.