How to Cook Veggies Without Reducing Nutrients
From steamed carrots to roasted peppers, cooked vegetables can be absolutely delicious. Unfortunately, the heat involved in preparing them often reduces the nutrient content.
A new Ohio State’s College of Food, Ag & Environmental Sciences guide details the best ways to maximize nutrient retention in your cooked veggies. The key is to limit the amount of water they are exposed to so that water-soluble vitamins don’t get washed away.
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