How To Cook How To Store Vitamins In Products - Recipe

In the time we live in, we are increasingly worried that soils are depleted, environmental factors are deteriorating and therefore, according to many people, the vitamins in modern foods are extremely low and the use of organic supplements is resorted to. But this statement does not apply to all products. Fresh fruits and vegetables contain the maximum amount of vitamins, of course, if they are not grown by some modern technology, with the addition of various GMOs or preparations for rapid growth. Yes, all products contain vitamins, but we do not always eat foods as they are. For example, meat and eggs are most often eaten after heat treatment. But not only cooking reduces vitamins, but also the way we store products.

The issue of storing vitamins in food worries everyone who tries to eat healthy and properly, and probably others.

So how do we preserve vitamins?

1. Do not buy large quantities of fruits and vegetables , especially on warm days of the year, so you do not have to store them for a long time. Better to go a second time to buy when they run out, so they will be fresher. It is important to know that fruits and vegetables lose up to 50% of the vitamin C present in them within 3 days after removal, if stored at room temperature, and up to 30% - if you keep them in the refrigerator.

2. Many vitamins are destroyed under the influence of light , so store products in dark places. Vitamins are lost very quickly under the influence of direct sunlight. Green grasses and vegetables are more sensitive to light.

3. There are vitamins that are destroyed under the influence of oxygen , so it is necessary to store them in closed packages or boxes. Vegetable oil in tightly closed, preferably glass, bottles; butter - in greased paper, foil or glass container. Fruits and vegetables, as well as other products, keep whole and cut before eating.

4. The most powerful killer of vitamins is frying . It is this process that destroys them much more than any other heat treatment, be it cooking or baking. Vitamins are most preserved during cooking, steaming and baking.

5. Try to buy seasonal fruits and vegetables , and in winter - seasonal for other countries (paradise apple, pomegranate, citrus). Of course, it is good to know how the products are stored and how they got on the market.

Even if you cook, you need to adhere to some basic rules:

- Use stainless steel utensils, enameled or glass. You do not need to resort to other types, especially aluminum or copper. Enamelled dishes with damaged coating are also not suitable;

- Do not cook the products for too long, because the more you boil, the more vitamins are destroyed in them. When preparing meals, boil the various ingredients separately;

- Vitamin C is a water-soluble vitamin, so put vegetables (or fruits) in boiling water, not cold, because this will significantly preserve the vitamin;

- Make sure that the products do not come into contact with the air during cooking and that the vitamins in them oxidize. That is, all products must be completely covered with water and the pot must be tightly closed with a lid that must not be opened for no reason;

- Cooking on low heat;

- Stirring should be as infrequent as possible.

These are the basic rules for preserving vitamins in products , and whether you will comply with them is a matter of choice. Remember that vitamins are destroyed by heat treatment, especially prolonged storage, improper storage, exposure to light and contact with air products.

The most important advice is to eat raw and fresh fruits and vegetables at any convenient time.