BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Water is the enemy when it comes to nutrient losses during cooking. That’s why steaming is one of the best methods to preserve easily damaged nutrients, such as vitamin C and many B vitamins. Since vegetables don’t come in contact with cooking water during steaming, more vitamins are retained.

Detailed explanation-2: -As a general rule, keep cooking time, temperature and the amount of liquid to a minimum when cooking vegetables. That’s why steaming is one of the best ways to maximize nutrients.

Detailed explanation-3: -Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed. Wash or scrub fruits and vegetables under running water-even if you do not plan to eat the peel.

Detailed explanation-4: -Most vegetables, like carrots, potatoes, broccoli, cabbage and celery should be stored in a plastic bag or container in the crisper of your fridge. Mushrooms are best stored in a paper bag. Vegetables should be stored in a different part of the fridge than fruit. This will prevent them from ripening too fast.