Cook, not Burn

QUICK COOKING TIP: Foods rich in water-soluble vitamins should be cooked gently and not exposed to high heat in order to retain their nutritional value.

It is important to cook food at an appropriate temperature. Foods rich in Vitamins B and C should be cooked gently as these water-soluble vitamins have a low stability to heat. Next time you are cooking with broccoli, green leafy vegetables, potatoes or other food items rich in water-soluble vitamins, make sure to cook at low to medium heat and for the appropriate amount of time in order to avoid the loss of their vitamin value.

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