Explain 6 points on ways of conserving nutrients when preparing and cooking green leafy vegetables

• Clean before cutting as cutting exposes cut surface to water leading to loss of water soluble nutrients in the cleaning water
• Use a sharp knife because a blunt knife bruises vegetables leading to increased loss of nutrients
• Avoid over shredding leading to increased loss of nutrients
• Avoid over shredding them as this increased the surface area leading to more loss of nutrients
• Cook immediately after cutting as long exposure leads to more loss of nutrients.
• Cook in shortest time possible as prolonged cooking leads to destruction of nutrients
• When necessary use as little water as possible to prevent loss of water soluble vitamins to the cooking water which may be thrown away.
• Use a fitting lid when cooking as evaporation leads to loss of nutrients
• Avoid using bicarbonate of soda as it destroys nutrients.

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johnmulu answered the question on April 3, 2017 at 12:37