Almost all vegetables can be cooked in steam. But to make sure that they retain all their nutritional value you need to follow a few simple rules. Peeling, chopping and cooking should be carried out in a very specific way.
If you cut your vegetables into very small pieces, it increases the surface area in contact with the oxygen in the air during cooking and they will then lose too much vitamin C. So it’s better not to cut or slice them much before cooking. You should also leave the skin on as this protects them from the oxygen and therefore from the oxidation process.
So that they retain their colour and (again…) to reduce oxidation, sprinkle them with lemon juice when you start cooking. You can also steam blanch certain vegetables such as onions, cabbage and cauliflower to make them easier to digest. Once chopped, steam them: this eliminates some of the sulphur compounds they contain but without reducing their mineral salt content. This will give them a more pronounced flavour and preserve their nutritional value better. And don’t forget that certain vegetables, such as tomatoes and shelled beans do not steam well. They are better cooked in water or braised. And then enjoy…
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