Food preparation effects nutrient content

October 7, 2009 at 1:37 am Leave a comment


The best method of cooking vegetables is steaming (minimal effects on loss of antioxidants and vitamins). Therefore most of my recipes for soup preparation require steaming. To steam, simply put about 1/2 cup of water in the pot, place the steamer in the pot and put your vegetables on the steamer. Cover and turn the heat to medium-high. Once the water starts to boil, the steam would cook the vegetables. When the vegetables are tender, turn the heat off (for example, broccoli takes about 10 minutes of steaming to become tender). Immediately, rinse the veggies under cold water. This preserves the green color of the vegetables. The consistency of the soup must be like apple sauce. If your soup is too thick for the phase 2 after your surgery, you can thin the soup by adding a little milk to your soup. Milk powder can always be added to your broth or soups to improve the protein, calcium and other nutrients content.


Entry filed under: Food preparation.

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