Why you should never boil your vegetables, according to a nutritionist
There's a pretty good reason why you should never boil your vegetables.
While you may make the effort to include vegetables in your diet to benefit from their plentiful nutrients, it turns out that boiling them isn't the best idea.
Boiling certain vegetables can eradicate up to 50% of their nutrients, nutritionist Tracy Lesht told Shape magazine.
This is because certain vegetables, including broccoli, spinach, kale, cabbage, beans and peas, contain water-soluble vitamins that dissolve in the water, meaning you're losing out on their benefits.
To maximise the amount of nutrients in the vegetables that you consume, Lesht recommends cooking them for a short amount of time with a small amount of water.
"Minimise the cooking time and use small amounts of water with low heat to absorb the maximum amount of nutrients," she said.
However, Lesht noted that eating vegetables at all, boiled or not, is something to be happy about.
"At the end of the day, your food needs to be palatable to you. It's more important to consume fruits and vegetables cooked and prepared the way you enjoy them than it is to be overly concerned with their bioavailability and nutrient loss due to cooking."
"In the grand scheme of things, eating a vegetable and only absorbing 50 per cent of its nutrients is still better than not eating the vegetable at all."