Question

conversation about nutrients​

Answer 1

Answer:

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.Use minimum water for cooking. Bring the water to boil and add the vegetables to cook.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.Use minimum water for cooking. Bring the water to boil and add the vegetables to cook.Cook vegetables by steaming and pressure cooking to conserve nutrients.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.Use minimum water for cooking. Bring the water to boil and add the vegetables to cook.Cook vegetables by steaming and pressure cooking to conserve nutrients.Cover the vessel with a lid while cooking as it hastens cooking.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.Use minimum water for cooking. Bring the water to boil and add the vegetables to cook.Cook vegetables by steaming and pressure cooking to conserve nutrients.Cover the vessel with a lid while cooking as it hastens cooking.Vegetables salads should be prepared just before serving to conserve nutrients.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.Use minimum water for cooking. Bring the water to boil and add the vegetables to cook.Cook vegetables by steaming and pressure cooking to conserve nutrients.Cover the vessel with a lid while cooking as it hastens cooking.Vegetables salads should be prepared just before serving to conserve nutrients.Use acids such as lime juice or vinegar to salads as it prevents loss of Vitamin C since Vitamin C is stable in acid.

• Choose fresh foods that are not over-ripe, bruised, cut or scraped.Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss.Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing.Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin.Use minimum water for cooking. Bring the water to boil and add the vegetables to cook.Cook vegetables by steaming and pressure cooking to conserve nutrients.Cover the vessel with a lid while cooking as it hastens cooking.Vegetables salads should be prepared just before serving to conserve nutrients.Use acids such as lime juice or vinegar to salads as it prevents loss of Vitamin C since Vitamin C is stable in acid.Store foods in a cool, dark place.

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