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blue_dolphin

blue_dolphin

1 hour ago, gfweb said:

Wonder what percentage of nutrients are lost. 

I think the percentage will vary depending on the heat stability of the nutrient being measured, the cooking time and temp and characteristics of the vegetable that would encourage plant fluids to either "leak" into the cooking liquid or be retained in the vegetable.

 

1 hour ago, gfweb said:

Still gotta be a lot left in the food.

Exactly.  As this article concludes, "Vegetables, pretty much any way you prepare them, are good for you,..."

blue_dolphin

blue_dolphin

1 hour ago, gfweb said:

Wonder what percentage of nutrients are lost. Still gotta be a lot left in the food.

I think the percentage will vary depending on the heat stability of the nutrient being measured, the cooking time and temp and characteristics of the vegetable that would encourage plant fluids to either "leak" into the cooking liquid or be retained in the vegetable.

 

1 hour ago, gfweb said:

Still gotta be a lot left in the food.

Exactly.  As this article concludes, "Vegetables, pretty much any way you prepare them, are good for you,..."

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