Knowing the nutritional value of vegetables is important when learning how to cook vegetables to preserve the nutrients they contain. We are becoming increasingly aware that there are many important vitamins in vegetables and many important minerals in vegetables. By eating a variety depending if we are cooking vegetables to preserve nutrition, we are sustaining the health of our bodies.
It is important that we understand the nutritional value of vegetables when learning how to cook vegetables. Vegetables provide not only starches and sugar for energy but several forms of protein. Most importantly there are large amounts of vitamins such as ABCE and B2. Equally important is that there are many minerals in vegetables like calcium, phosphorus, iron, copper, manganese, sulphur and iodine. The use of many vegetables also helps to keep up the body’s normal alkaline balance, which contributes largely to health and vitality.
When learning how to cook vegetables the following will help to select the nutritional values of vegetables for your cooking to give maximum protection. A good rule of thumb to get the nutritional value of vegetables is to try to eat something of every color each week. For instance eat corn (yellow) one day and a beet recipe (red) the next, then cook asparagus (green) or maybe cauliflower.
Slice cabbage thinly; steam in a small amount of water until tender crisp.
Heat until warm the sugar, vinegar, salt, pepper and mustard in small pan.
Beat egg; fold into vinegar mixture.
Pour egg vinegar mixture over cabbage; serve immediately.
NOTE: It is normal for the egg vinegar will curdle when mixed.
Cook the green beans and carrots until tender crisp; peas don’t have to be precooked.
Combine carrots, green beans and peas in saucepan with water to cover.
Add bouillon cube, celery salt and ½ teaspoon pepper; bring to boil, reduce heat and simmer together 15 minutes.
Melt butter in large skillet; add pecans and cook until golden stirring often.
Drain vegetables and add to skillet; mix and cook until thoroughly heated.
Sprinkle with ¼ teaspoon pepper and Parmesan cheese; serve hot.
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