Cooked vegetables

Cooking fruits and vegetables has many nutritional benefits. Many dietary fibers are very large, and the heat, making them explode, making them more digestible, while maintaining their properties.

This furthered the release of vitamins and minerals. It is therefore necessary to eat some fruit and vegetables after cooking, especially as the heat decreases the proportions of water they contain (80 to 90% before cooking), which allows us to eat more .

But it also has some disadvantages, such as the destruction of some vitamins by heat, or diffusion into the cooking water. This can be remedied by reducing the cooking time, which limits the destruction of vitamins and quantity of water for cooking stew or steam, so as to reduce loss of vitamins and minerals.