Nutritional Value of Baked Vegetables

RE: Nutritional Value of Baked Vegetables By ThriftyFun (3117) Profile Blog! Contact Baking zucchini into the brownies sounds like a good idea to me. It will add fiber and the vitamins of the zucchini will go into the brownies (not to mention moisture). There is always some vitamin loss when cooking but it still will be healthier brownies. And we have to use up all the zucchini somewhere. Susan from ThriftyFun Posted on 07/12/2008 | Report Spam or Abuse RE: Nutritional Value of Baked Vegetables By cfbandit (86) Contact Well, heat kills 80% of water soluable vitamins that I remember from health class, but I can't remember if it does anything to the fat soluable ones. At the very least, you're cutting calories from the brownies which is always good for you. That I've found, the nutritional value of a zucchini is: Potassium - 345.6 mg Phosphorus - 7.2 mg Magnesium - 43.2 mg Calcium - 48.6 mg Sodium - 1.8 mg Iron - .65 mg Manganese - .38 mg Selenium - .36 mg Zinc - .7 mg Also contains small amount of copper. Vitamin A - 516.6 mg Vitamin C - 9.9 mg Niacin - .92 mg Folate - 36 mcg Contains some other vitamins in small amounts. Plus 2.5 grams of fiber. So you're at least going to get some of the water-soluable Bs and Cs, plus a good amount of Vitamin A, and some minerals to boot. Posted on 07/11/2008 | Report Spam or Abuse RE: Nutritional Value of Baked Vegetables By Lynda (Guest Post) You're so right, it kills all nutrients. Best to steam or eat peeled and sliced raw with healthy homemade dips. : ) Posted on 07/11/2008 | Report Spam or Abuse RE: Nutritional Value of Baked Vegetables By michawnpita (458) Profile Contact Well regardless of some vitamin loss, there is a lot of fiber in zuchinni, so that helps. Anything that adds vegies or fruit, can't be bad! Posted on 07/10/2008 | Report Spam or Abuse

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