TIPS FOR COOK RIGHT

• To preserve water soluble vitamins, don’t soak vegetables long.
• While peeling them, don’t remove too thick a layer of skin : most of the nutrients are found just under the skin.
• Prepare salads just before they need to be served.
• Boil vegetables until just tender in the least amount of water possible, using a pot with a tight fitting lid.
• Pressure cooking is the least damaging technique as far as vitamins are concerned. Steaming is second best, though significant amount of Vitamin C, thiamin, niacin and folacin may be lost. Potatoes and other root vegetables baked with their skins nearly all their vitamins.