Vitamin, Minerals and Bioflavonoids
Getting the most Vitamins from your Food
• Wash but don't soak fresh vegetables, if you hope to benefit from water soluble vitamins (Vitamin B and C) they contain.
• Make your salads when you are ready to eat them. Fruits and vegetables cut up and left to stand lose vitamins.
• Use a sharp knife when cutting or shredding fresh vegetables, because vitamins A and C are diminished when vegetable tissues are bruised.
• There are more vitamins in converted and parboiled rice than in polished rice, and brown rice is more nutritious than white.
• Cooking in copper pots can destroy vitamin C, folic acid, and vitamin E.
• The shortest cooking time and the smallest amount of water are the least destructive to nutrients.
• Store vegetables and fruits in the refrigerator as soon as you bring them home from the market.
• Because frozen vegetables are processed right after they are picked, they may actually have more vitamins than fresh vegetables that were picked several days or more before you buy them at grocery store.
Your Health and Mine |