These are the 6 biggest mistakes when cooking vegetables

The same goes for vitamins and other nutrients in food: they are valuable but very sensitive. Incorrect preparation can therefore be dangerous for you.

Don’t overdo it when cooking vegetables. Water-soluble vitamins, for example vitamins C, B1, B2 and B6 and folic acid, then end up in the cooking water, which is often discarded later. Which, by the way, is a mistake. The nutrient-rich cooking water from vegetables is usually ideal for making a sauce. It can also be used for soups and stews.

Vegetables from the pet freezer are a good alternative to fresh vegetables. The nutritional value is almost as good as the fresh version – if you prepare it correctly. Add the frozen vegetables to the pot immediately. It does not need to be defrosted before preparation. Vitamins and trace elements are lost during thawing.

Many types of cabbage and legumes always need to be cooked before they can be eaten. Green beans should be cooked for at least ten minutes. If left uncooked, they contain the toxic protein compound phasine.

Raw potatoes contain starch, which is only digestible through the cooking process, and the toxic substance solanine. The substance is only released from the potato when it is cooked. If you don’t cook beans and potatoes properly, you risk stomach cramps.

Tip: You should always throw away the cooking or blanching water from green beans and potatoes.

Heat is not good for other vegetables. They lose their vitamins and trace elements if they are cooked over high heat for too long. Experts consider cooking the worst way to prepare vegetables. They recommend steaming and steaming. The advantage of this is that the vegetables do not come into contact with water at all or with very little water. The water-soluble ingredients are not rinsed from the vegetables, as is the case when cooking.

Different types of vegetables have different cooking times. If everything is put in the pan at once, one part will be too soft and the other part will be undercooked. First add the firmer vegetables such as cauliflower, broccoli, kohlrabi or carrots to the pot.

Later add the softer varieties such as tomatoes, mushrooms, zucchini or peppers. You can also cut the firm types into small pieces and the soft ones into larger ones. This way the vegetables cook evenly.

If vegetables are kept warm, up to 70 percent of their vitamins can be lost. Place the prepared vegetables in the refrigerator as quickly as possible and only reheat them when you want to eat them again.

(With material from the dpa press agency)