Cooking destroys the vitamins

Minimizing nutrient loss - the rules

  • Always store food as short as possible and also in a cool and dark place.
  • It is better to heat briefly and high than to heat for longer on a low heat.
  • Steaming, stewing, baking, deep-frying and frying is better than boiling.
  • If you are cooking, then use the cooking water for soups, sauces or alkaline drinking broths.
  • If the cooking water is to be poured away, then leave the food in large pieces and with the shell, e.g. B. with potatoes or beetroot.
  • Since the greatest loss of vitamins occurs during the boiling phase, you should always prepare the food in hot or boiling rather than cold water.
  • Drink freshly squeezed juices or freshly mixed smoothies immediately.
  • Foods rich in beta-carotene and lycopene - whether cooked or not - should be chopped up well immediately before consumption, e.g. B. mix or puree.
  • Anthocyanins, flavonoids and phenolic substances only retain their full activity if they are consumed with raw vegetables.

Nutrient losses during cooking are limited

The nutrient losses during preparation in the kitchen are therefore limited, especially when you cook little, steam and steam more and adhere to the other rules mentioned above. The repeatedly preached sentences like

"All vitamins will be destroyed"

are therefore anything but correct and show little knowledge.


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