Cooking vegetables right after the boiling water is not included. This habit can eliminate the nutrients in vegetables. Then how to cook vegetables right?
Naturopathic dr. Siregar Amarullah Ph.D revealed that mothers used to cook vegetables in Indonesia ranging from cold to boiling water for a long time.
This is actually not recommended. Moreover, the nutrient content in vegetables is very easily soluble in water, including vitamins B and C. "Whereas vitamin B is a nutrient that is needed by the body to regulate blood cell formation and nerve function," he said.
Cooking vegetables right start by entering the vegetables as they come up the first small bubbles to appear larger or boiling froth. When water is boiling, the fire should be immediately turned off. Do not allow to boil in a long time.
The study said that cooking vegetables for more than 80 degrees can decipher the molecules. Vitamins in vegetables will disappear, leaving only the fiber.
"It is a bit harsh, and many regard it as not yet ripe, but do not be afraid of germs will not die because the temperature is 60 degrees worms, parasites, and bacteria can not survive," he explained.
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