Kitchen Tips: There are many green vegetables that we often make mistakes while cooking, due to which their nutrients are destroyed. Here we are telling about 6 such vegetables, which we make a lot of mistakes while making.
Cooking Tips: Green vegetables are made every day in Indian kitchen. Having vegetable with bread and rice is the most important thing. But we often cook vegetables in such a way that their nutrients are over. Boiling for a long time, making fried dishes or excess of spices, they reduce the real nutrition value of vegetables. Let’s know about 6 such vegetables that most people make mistakes while cooking. They will also know how to cook with it, so that they can get full benefit.
How to cook cabbage?
Vitamin C and glucosinolates present in it are destroyed by cooking cabbage for long or making it in heavy spices. This not only reduces nutrition but also ends its crunch. Fry or steam it lightly and do not cook for long.
What is the right way to cook lady finger?
The vegetable that is made by deep frying the ladyfinger, he will not like to eat. But do you know that its nutrients are over. Deep fry or cooking okra reduces its fiber and vitamin A, C. Wash it thoroughly before making it. Then dry it properly and fry it in some oil on light flame. Putting lemon or mangoity will also reduce viscosity.
The right way to make spinach?
By boiling or overting the spinach, the iron, folate and vitamin C present in it are destroyed and the color also fade. Block it lightly or fry it in a little oil as soon as possible. After cooking, adding lemon juice increases the absorption of iron.
The right way to cook gourd?
The nutrients that dissolve in the water present in it are eliminated by boiling the gourd more or cooking in a thick gravy. It is better to roast or steam it on light flame with light spices (cumin, ginger, coriander).
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Know bitter gourd how to cook right
People cook it with deep fry or more salt to reduce bitter gourd bitterness. This reduces its blood sugar control properties. Fry it in low oil on back, grill or light flame and add turmeric or mango and balance the taste.
How to cook beetroot?
Boiling beetroot for longer, its sweetness and “betaline” reduces antioxidants. It is better to make it light steam or roast. Beetroot can also be eaten in a salad or raita by rawly grated.
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