Vegetables must be the queens of this summer along with fruits, they are light, they contain a lot of water, rich in vitamins and nutrients that will provide you with energy, but to ensure that these are intact we have to measure how we consume them.
For this reason, we tell you what are the best ways to prepare vegetables since there are many ways. One trick is to consume them with your original vivid colorAs we cook them and it is lost, fewer vitamins and nutrients would remain inside.
We bring you a series of very useful tips that perhaps you already knew or did not know, even so, a reminder never hurts.
Preparing vegetables before cooking
- Cut the chunks of vegetables as big as possible, because if they are chopped very finely, you will have much more possibility that their minerals and vitamins escape.
- Better not to use the peeler: For some vegetables, yes, as is the case with carrots, but as long as it is not necessary, do not remove the skin from the zucchini or pepper, for example, so they will remain intact.
- Wait 10 minutes before consuming them: once cooked, wait a few minutes before eating them as some vegetables such as broccoli or cauliflower activate their nutrients more.
- Make the veggies breathe: in cases such as onion or garlic, it is better to oxygenate them a little to maximize their vitamins, the ideal is not to refrigerate the vegetables for a long time, but to be in our pantry for the shortest possible time and to be consumed immediately.
How to cook vegetables
- Steam cooking: Most foods resist this type of cooking more than any other type, get yourself a steamer and enjoy the advantages of cooking with steam. Food increases your chances up to 400% compared to boiling, for example.
- Watch the times: never cook vegetables more than they should, a flattering aspect of these products is that they are fresh and the more freshness the better. Therefore, let them remain crisp and almost intact.
- Grilled vegetables: with the help of a good drizzle of extra virgin olive oil to reinforce the flavors and cook over low heat. Although the option of not adding any type of vegetable fat will help them maintain their antioxidants.
- Don't overcook the vegetables: look at their colors, don't make them change their tone, try to make them remain almost as in their natural state.
Finally, do not hesitate to add a lot of variety of vegetables, greens and greens to your dishes, do not stay with just one. These allow to be combined and mixed in so many ways that make each dish genuine and delicious.