5 secrets to preparing vegetables to retain the highest nutritional value, according to the Japanese style

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Vegetables are foods that people eat every day to help facilitate bowel movement and maintain good condition of the body from vitamins, minerals, and antioxidants. Let’s learn how to select and prepare vegetables that Japanese people tell you will help your body get the full nutritional value from vegetables.

5 secrets to preparing vegetables to retain the highest nutritional value, according to the Japanese style

1. Choose red bell peppers instead of green bell peppers. 

Although green bell peppers are rich in nutrients, But red bell peppers and paprika have more nutritional value than green bell peppers. This is because farmers harvest green bell peppers when they are not yet ripe. This is different from red bell peppers which are harvested when they are ripe and therefore have more nutritional value.

100 grams of green bell peppers contain 76 milligrams of vitamin C and 400 micrograms of beta-carotene. Red bell peppers contain 170 milligrams of vitamin C and 940 micrograms of beta-carotene, although the taste and texture are different. But to get more nutritional value Red bell peppers are a great value for money option.

2. Do not boil spinach for more than 1 minute.

Japanese people like to boil spinach to get rid of naturally occurring toxins. Before being prepared into various dishes such as Japanese salad or Aemono, boiling the spinach in boiling water for just 1 minute is enough to remove the natural toxins from the vegetables. and retains more nutritional value It was found that boiling spinach for 1 minute would retain 74 percent of the vitamin C content in spinach. Boiling for 3 minutes would retain only 52 percent of the vitamin C content in spinach.

3. Steam potatoes instead of boiling them.

Potatoes are a vegetable rich in vitamin C and potassium, which are water-soluble nutrients. The way potatoes are cooked and eaten with soup allows the body to absorb the nutrients from the soup. But if you want to make a salad Steaming potatoes with their skins on preserves the nutrients better than boiling them. It was found that steaming potatoes with their skins on for 40 minutes preserved the value of vitamin C up to 74 percent and the value of vitamins B1 and B2 approximately 96 percent.

4. Eat carrots with their skin on and oil.

Our body absorbs beta substances. Carotene, which is abundant in carrots, is low. It can be absorbed from raw carrots only about 10 percent, but the body can absorb such substances from carrots fried in oil up to about 60 percent. Carotene is found in high amounts on the surface of the peel. Eating carrots with the peel helps the body to absorb beta. Carotene enters the https://ufabet999.com body at a higher rate.

5. Heat ginger before eating.

Ginger is an herb that helps warm the body. This is because the substance Shogaol (Shogaol) in ginger helps promote good blood circulation. The amount of these substances increases when ginger is heated. Eating fried or boiled ginger will make the body absorb more of the nutrients of shokaol than eating raw ginger.

In an era where things are more expensive Ingredients used to prepare everyday food menus have also increased in price. Instead of preparing according to habit which causes loss of nutritional value from various vegetables. go for nothing Try using different methods of selecting and preparing vegetables. As seen above.