The fatal mistake when boiling vegetables causes them to both lose their substance and be toxic, many housewives still do

Boil vegetables over low heat

Green vegetables provide the human body with a huge amount of vitamins and minerals. However, improper processing of vegetables is very easy for vegetables to lose their nutrients.

If you boil vegetables at low temperatures, insufficient temperatures will not keep the green color of the vegetables but also dissipate vitamins C and B1 during the boiling process. Even when you eat a piece of boiled vegetables, not sweet, you will also feel pale, lose more delicious.

Solution for you: When boiling vegetables, you should add a little salt in the water, simmer until the boiling water is boiling, then put the vegetables, cover tightly.

According to many studies, a little salt retains the green color of the vegetables, putting on the cap only consumes 15% of vitamins, opening the cap will lose 32%. Quickly stir the island and then take out the vegetables and eat them while they're both delicious and nutritious.

Cover pot when boiling vegetables

Covering the pot when boiling vegetables is not entirely wrong but it also helps you retain the nutrients of the vegetables.

However, in the situation of seriously contaminated food, you should cover the pot until the water in the pot boils again after adding vegetables so that some chemicals can follow the steam out.

Boil vegetables too carefully

Boiled vegetables will cook very quickly, even with some vegetables like spinach, potatoes, just boil a minute you can pick out vegetables.

"Nobility" vegetables like broccoli are best to be steamed and re-eaten. However, many housewives are too careful, afraid of cooked vegetables should not be too long.

The secret to boiling green vegetables, keeping nutrients intact

- When boiling water, add some salt to keep the color of vegetables. The right ratio is one teaspoon of salt per half liter of boiled water.

- Wait for the water to boil before adding the vegetables to the boil because a lot of vitamins are lost and dissolved as soon as the vegetables are added to the water. Simmer for about 2-5 minutes, depending on the type of vegetable.

- After 30 seconds, stir the vegetables and test the ripeness. When the vegetables are cooked, scoop them out with a spoon and place them in some clean water with some ice cubes.

- When vegetables cool, take out, drain. By doing so, the vegetables will be delicious, crunchy and not crushed.

- When boiling vegetables, you can add a little oil to the pot of boiling water. Cooking oil will coat a thin outer layer, making your vegetables greener and shinier.

Also, the cooking oil layer can help the greens stay longer without discoloration. However, the broth will be greasy, depending on the family's taste and whether it can be used or not.

A few drops of lemon or vinegar are also helpful in preserving the color of some vegetables like cauliflower and carrots. They are also helpful in enhancing the flavor of vegetables.

- Another note you should remember that when boiling should cover the lid, to flood the vegetables. When cooked vegetables to be picked out right away, while preserving vitamins in vegetables does not lose the green color.

Enjoy boiled vegetables as soon as possible to make the dish delicious and take advantage of many nutrients.