So I've been wondering this for a while, you know how they say if you over cook vegetables, you lose the nutrients?
So I know that is correct when boiling vegetables in water and then throwing the water away.
But what about if you add veg to say, a casserole? Do the nutrients get destroyed or do they just leave the veg and go Into the gravy?
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07-01-2016 17:11 #1
07-01-2016 17:30 #2Senior Member
- Join Date
- Sep 2009
A bit of both I would think.
07-01-2016 17:33 #3
I think it depends on the veggie! Some of the ones that are not heat resistant will dissolve their enzymes and antioxidants but water soluble vitamins like vitamin c and b will go into the broth/gravy which is great
Tomatoes , carrots and beans ( all legumes) are better for you cooked longer but from memory broccoli , cauliflower and spinach are better for you with a shorter cooking time
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