3 Mistakes That Drain All The Nutrients Out Of Your Boiled Vegetables: Are You Making These?

## Common Mistakes When Boiling Vegetables

Overboiling Vegetables

Boiling vegetables on high heat will cook them quickly, and for some vegetables like water spinach and sweet potato vines, a quick one-minute blanch is all they need. Vegetables like broccoli are best steamed and eaten slightly raw. However, many homemakers, out of caution, overboil their vegetables for fear of undercooking them. This not only results in mushy vegetables but also depletes their vitamins and nutrients.

To avoid this, boil your vegetables according to their respective cooking times. For instance, water spinach cooks faster, while other leafy greens may take a little longer. But remember to taste-test your vegetables when they are just cooked through, and avoid overboiling.

Not Eating Boiled Vegetables Immediately

One of the most common mistakes people make is not consuming boiled vegetables right after cooking. Immediately after boiling, vegetables are at their tastiest and most nutritious, so they should be eaten without delay. Additionally, many people tend to let their vegetables cool down before consuming them, unaware that doing so results in a 25% loss of vitamins after one hour and a 35-47% loss after two hours.

Furthermore, reheating prepared vegetables results in a 90% loss of vitamins. Therefore, it is best not to keep vegetables overnight, as their nutritional value will be significantly reduced. If you have leftovers, it is advisable to discard them rather than storing them in the refrigerator, as this can be extremely dangerous.

When vegetables are stored in the refrigerator, the nitrate content naturally present in them can convert into nitrite, a highly carcinogenic compound that poses a health risk to you and your family.

Boiling Vegetables on Low Heat