A common mistake many homemakers make when cooking is cooking food at high temperatures for too long. This will cause a significant loss of important nutrients. Especially when boiling vegetables too long, eating them at this point will be pointless as your vegetables will lose their nutrients. Additionally, the vitamin content gradually decreases, resulting in a dish that is less flavorful and wasting food.
Habit of Cooking Vegetables and Not Eating Them Immediately
Many homemakers have the habit of cooking and boiling vegetables but not eating them immediately, instead waiting 1-2 hours before consuming. This makes your vegetables lose their freshness and no longer taste delicious. Eating food that is too cold not only makes your food less appetizing but also harms your body.
According to research, many people do not know that if vegetables are stir-fried or boiled, they will only lose about 15% of the vitamins in the vegetables. If left for 1 hour, it will lose about 25%, and if left for 2 hours, it will decrease from 34-57%. If you pre-cook and leave it for a while and reheat it, you will lose up to 90% of the vitamins inside. Also, leaving the vegetables for too long can potentially lead to the growth of harmful bacteria in your body. Therefore, it is best to eat green vegetables while they are still hot, avoiding food waste and reheating.
Eating Leftover Vegetables Overnight
A common habit among Vietnamese people is to save and not waste any leftover food. So, most homemakers tend to save leftover vegetables in the refrigerator for the next morning. However, according to nutrition experts, this habit is harmful to health and can even cause long-term cancer. Green vegetables have a high amount of nitrates, and when cooked overnight, these nitrates are broken down into nitrites by bacteria – a cancer-causing substance. Regardless of reheating or cooking again, the harmful nitrite content in the vegetables cannot be reduced.
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Frequently asked questions
Cutting vegetables into small pieces increases their surface area, which can cause them to overcook and become mushy when boiled. This not only affects the texture but also results in a loss of nutrients as they leach out into the cooking water.
Overboiling vegetables can lead to a significant loss of nutrients. This is because the longer they are boiled, the more time there is for the nutrients to break down and leach into the cooking water. As a result, the vegetables themselves retain fewer nutrients.
Baking soda, when added to boiling vegetables, can increase the pH level, making the vegetables more alkaline. This can affect the texture and color of the vegetables, making them mushy and less visually appealing. Additionally, it can alter the flavor and reduce the nutritional value.
Not using a lid allows the heat and steam to escape, which can increase the boiling time. This extended cooking time can result in a greater loss of nutrients as they leach out into the water. Using a lid helps to trap the heat and steam, reducing the cooking time and minimizing nutrient loss.
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