Question

Water soluble nutrients present in food dissolve in water in which the food is boiled. If you throw this water, nutrients will be lost. Suggest some useful ways for the stock.

Answer 1

A March 2007 study looked at the effects of boiling, steaming, microwaving and pressure cooking on the nutrients in broccoli. Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C.

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