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You may be surprised to learn how your cooking habits may be making your vegetables less nutritious. Did you know you should wait 10 minutes before cooking chopped garlic? Or that broccoli is one of the most perishable vegetables in your crisper? For the past 10 years, Jo Robinson who is an investigative journalist reviewed the latest research on nutrients in vegetables and fruits. She wrote a book called Eating on the Wild Side. In the book she details evidence-based tips for storing and preparing vegetables. Her findings may make you change the way you cook.
1. Buying fresh tomatoes instead of canned.
- Cooking tomatoes makes them more nutritious, and the longer you cook them, the better.
2. Storing lettuce wrong.
- You might think that damaging your vegetables before storing them is a mistake, but when it comes to lettuce, tearing the leaves triggers a protective blast of phytonutrients that you can take advantage of by eating the greens within a day or two.
3. Boiling spinach — or any vegetable really.
You may have heard that boiling vegetables is a no-no because water-soluble vitamins like vitamin C leach out of the food and into the cooking water, but you might not know that boiling also reduces the antioxidant content.
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