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Preserve Vegetable Nutrients by Baking

If you boil vegetables in water, and you drain it all the nutrients comes out in the water. So your solution is to bake them without water.

By meggiedoodle from Thornton, CO


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June 23, 20090 found this helpful

That really makes sense. Thanks.

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Anonymous Flag
June 23, 20090 found this helpful

Cooking in a wok, steaming or cooking in the microwave with a very minimal amount of water also holds nutrients as well as baking does. Blanching (cooking until 'just barely tender' veggies) cooked in a 'just covered amount of water' also does not cause a lot of nutrient loss. People simply usually overcook and in too large amount of water.

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