6 mistakes when cooking vegetables sauteed

Most of the vitamins in vegetables in a status of "volatile". So after the cut vegetables are not cooked right that to in a long time, most of the vitamins will oxidize.

Cut the vegetables cooking not done right prone vitamins.

Stir-fry cooking time too long

The vitamins are in the very "sensitive" vegetables, cooking under fire if small in the long run, it is easy to decompose. So nutritionists recommend sauteed vegetable cooking time should not last long, it's best to heat with great fire and should not be given too much water to minimize the loss of vitamins.

Then cook the vegetables over the Americans for safe

Wash and then cook the vegetables over poached just reduce the vitamin has just lost the substance helps cancer precaution contained in vegetables.

Peel the shell out of vegetables

Many people believe that the shell is the most common vegetable, contact with contaminated soil should peel away. However according to nutrition experts, there are a number of fresh vegetables which contains more vitamin C than the stem and leaves. For example, pumpkin, radish, carrot, eggplant ... So the housewives are advised, except the tubers have a hard shell doesn't Cook software is, should not trim off Peel vegetables, just wash before processing.

Eat the bitter life

The bitter substances oxalic acid in the bitter life can interfere with the absorption of calcium in foods

Picked up the abandoned vegetable leaves

Some housewives have the habit of picking up the leaves when edible, vegetable processing do not ... This is the making of mistakes and wasted by the amount of vitamins in vegetables or leaves have stems, lemon is also much the same.=