Here Are The Cooking Mistakes Nutritionists Want You To Stop Doing

According to Emily Burston who is a dietitian and founder of School Nutrition Plus, boiling your veggies can make them lose between 40 to 50 % of their nutrients, including some essential vitamins and minerals.

Instead, you can consider a better option, which is blanching. The latter is a brief boil that doesn’t exceed 2 minutes of time and shall maintain the quality of your veggies and preserve their nutrients!

So, once your veggies are slightly boiled, you can plunge them into super-cold water or even better an ice bath in order to halt the cooking process. This technique will help you keep your vegetables fresh, vibrant, and preserve the nutrients.