Talking Nutrition
BETH K - Vegetables are chock full of disease fighting nutrients like vitamin C, potassium, folic acid, and beta-carotene. But, the way you cook your vegetables could lower the amount of those nutrients. How you prepare and eat your vegetables can also change how well your body absorbs a nutrient. The good news is that eating your vegetables raw and plain isn't always best. UAB Nutritionist Beth Kitchin advises you hold the water - cooking your vegetables in a lot of water can destroy vitamin C and leach out potassium. If you cook frozen vegetables in the microwave, leave out the water. The ice crystals that form around the vegetables provide enough moisture for cooking. Sautéing, baking and roasting vegetables are also healthy cooking methods. Baking potatoes in the skin is not just an easy way to cook them, but also the healthiest. She also recommends you add some fat: beta-carotene is a fat-soluble antioxidant. Add a little fat to your meal and you 'll absorb much more of this important disease fighter. Use oil based vinaigrette, a little cheese, avocado, or egg on your salad. Sautee or roast your vegetables in olive oil. Dip broccoli or carrots in a little ranch dressing. And her last bit of advice - cook them! Some vitamins in the veggies are more available to the body when the veggies are cooked!
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