Is it better to cut the vegetables (with a knife) or rip the vegetable (with your hands)?

Question

I am interested in finding out which method will retain the most Vitamin C. I am talking about vegetables like dark green leafy vegetables (lettuce, spinach... etc.) as opposed to vegetables which a knife will be required.
Personally, I think that if you cut the vegetables with a knife, the nutrients will be left on the knife but I really don't know... just a guess on my part!
Hope you are able to help!

Answer 1

____yes you are right ___
they should be torn by hand not cut by knife

Answer 2

I have never personally heard of the use of a knife having any affect on the nutrients. I do know that it is preferable to use your hands as opposed to a knife when dealing with lettuce of any type and spinach. This is due to the fact that the leaves will brown in an extremely brief period if a knife is used.

Answer 3

Except for leafy vegetables, which I tear with my hands into bitesize pieces, I cut vegetables with a knife. I don't think using one will take away the nutrients, but for some reason it does kind of wilt spinach and lettuces "if not served immediately".

Answer 4

be careful on your decision of knife. make positive the top isn't a pointed one yet has a rounded area. if you're reducing vegetables the knife can not be too blunt, because even if it really is, it gained't go by the vegetables and she is extra likely to diminish her hands, no longer a lot less. it is going to probable be sufficiently small for her to carry very fairly. After that it really is a own element. i'd say that 4 isn't too youthful (if supervised) yet i comprehend no longer actually everyone would accept as true with me. bear in thoughts that a small decrease isn't a disaster and could ensue in some unspecified time sooner or later in spite of the age the youngster is - it takes position to the better individuals, and in spite of everything, how can we study if we do not try?

Answer 5

If you break them wouldn't the vitamins fly out . I think the only difference is when you cut with a knife the lettuce etc. will brown much faster. Get a plastic knife to cut them, they sell special ones. If you are worried about losing vitamins on a knife or cutting board rinse them into the pot where you may cook them.

Answer 6

It really deppends on what you are trying to do. For all types of lettuce I prefer to rip with my hands. Lettuce bruises real easy and will turn brown when cut with a knife. Vegetables on the other hand I prefer to cut providing you have a sharp knife.

Answer 7

The nutrients don't end up on the knife, but you should rip or tar leafy greens to avoid "rust" (that yucky browning of salad greens). Torn greens do not deteriorate as quickly and hence give you more nutrients.

Answer 8

it depends on the vegetable-leafy greens are best torn by hand rather than cut y knife, and that's the same for herbs...for other veggies, i am sure cutting is a good method, keeping the flavour

Answer 9

If you're worried about Vitamin C, use the knife to cut the vegetables. If you have leftovers of carrots, broccoli, cauliflower, etc, you could use the ends to make a vegetable broth.

Answer 10

I don't know if its an old wife's tale, but I heard that if you use a knife to cut any lettuce, or leafy veg, that it will turn brown faster. I have always used my hands and ripped it up.

Answer 11

Doesn't matter, the issue of cutting vegetables(and really it had more to do with salads) was which caused the greens to brown sooner. I'm a ripper myself.