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    Optimize Nutrients?: How Do I Cook Vegetables To

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    agubarbo
    Steaming is the best cooking method for retaining nutrients in most vegetables. While adding salt to cooking water raises the boiling temperature slightly, its main effect is disrupting the chemical bonds that hold plant cell walls rigid. The salt drives apart pectin strands that act as glue between cells. This allows heat to soften the cells and fibers faster, resulting in salted vegetables cooking more quickly than unsalted vegetables.

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    Optimize Nutrients?: How Do I Cook Vegetables To

    Uploaded by

    agubarbo
    28 views1 page
    Steaming is the best cooking method for retaining nutrients in most vegetables. While adding salt to cooking water raises the boiling temperature slightly, its main effect is disrupting the chemical bonds that hold plant cell walls rigid. The salt drives apart pectin strands that act as glue between cells. This allows heat to soften the cells and fibers faster, resulting in salted vegetables cooking more quickly than unsalted vegetables.

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    cocinologia

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    p10

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    Steaming is the best cooking method for retaining nutrients in most vegetables. While adding salt to cooking water raises the boiling temperature slightly, its main effect is disrupting the chemical bonds that hold plant cell walls rigid. The salt drives apart pectin strands that act as glue between cells. This allows heat to soften the cells and fibers faster, resulting in salted vegetables cooking more quickly than unsalted vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views1 page

    Optimize Nutrients?: How Do I Cook Vegetables To

    Uploaded by

    agubarbo
    Steaming is the best cooking method for retaining nutrients in most vegetables. While adding salt to cooking water raises the boiling temperature slightly, its main effect is disrupting the chemical bonds that hold plant cell walls rigid. The salt drives apart pectin strands that act as glue between cells. This allows heat to soften the cells and fibers faster, resulting in salted vegetables cooking more quickly than unsalted vegetables.

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    © All Rights Reserved
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    Does Adding Salt to the Water Cook Vegetables Faster?

    How do I cook vegetables to


    OPTIMIZE NUTRIENTS?
    Cooking has mixed effects on the nutritional value of vegetables.

    Of all the ways to cook vegetables, steaming for most vegetables, but
    frying and boiling tend to lose most effective for broccoli, asparagus,
    nutrients. Water transfers heat rapidly and zucchini, and carrots gain more
    to food, but nutrients seep out into carotenoids when boiled rather than
    the water. Steaming retains nutrients steamed. Research is also starting to
    well, though research also shows that show that sous vide (see pp84–85)
    vegetables benefit from different retains most nutrients: the heat is
    cooking techniques. For example, carefully controlled and nutrients
    lightly griddling is slightly worse than are sealed in the airtight bag.

    Key Vitamin C Antioxidants Carotenoids


    Cooking for
    140%
    nutrients
    PERCENTAGE OF NUTRIENTS

    120% This chart shows


    IN PREPARED BROCCOLI

    100% nutrient levels for


    cooked versus raw
    80%
    broccoli. Heating
    60% reduces levels of
    40% most nutrients, so
    cooler methods are
    20% preferable. However,
    some methods
    RAW STEAMED BOILED FRIED can increase levels
    of carotenoids.

    Does adding salt to the water cook


    VEGETABLES FASTER?
    A common belief is that salt raises the temperature of boiling water.

    While salt raises the temperature of that fasten the plant cells together—
    boiling water a tiny amount (less than pectin and hemicellulose—need to
    34ºF/1ºC; see p144), this is not why dissolve. The acidity, salt level, and
    vegetables cook better in salted water. amount of minerals in cooking water
    #4 Salt and other minerals in cooking
    water have other important effects.
    can either strengthen or weaken the
    molecular bonds that keep these
    Plant cells have rigid walls made glues strong. Salt drives apart the
    UNCOVER TO CRISP
    from tough lignin and cellulose pectin strands that give the glue
    Roast the vegetables, uncovered, for
    a further 35–40 minutes, or until the fibers, in order to keep plants its integrity. The sodium in salt
    vegetables are tender and beginning upright. Cooking softens these disrupts the connections between
    to char around the edges. Remove woody fibers to make vegetables pectin molecules, so salted
    from the oven and serve warm.
    tender, but before heat from the vegetables really will cook faster
    stove can do this, chemical “glues” than unsalted ones.

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