Experts say that whether you like to eat vegetables or not, one thing is sure to eat vegetables is good for the body.Vegetables will be more nutritious if you know how to prepare them.Eating boiled vegetables or steamed vegetables is better than the controversy of many people.

Thanh Nien newspaper cited Health health specializing in Health said that boiled vegetables are often soft, easy to eat, especially suitable for the elderly and children.However, the boiling process can lose a part of vitamins and minerals, and make vegetables become lighter.

In contrast, steamed vegetables retain the full color, natural flavor and more nutrients.Steamed vegetables are often crispy, sweet and taste stronger than boiled vegetables.

Here are the benefits of boiled vegetables and steamed vegetables.

Steamed vegetables

Thanh Nien newspaper cited Health Health Jewelry, said that according to Jillian Kubala, a nutritionist working in the US, steamed is a cooking method to use the heat of steam to cook food.

Instead of soaking food directly in boiling water like boiling, steaming, using steam rising from boiling water to transfer heat.As a result, vitamins and minerals will not be lost, but retained in food.

In particular, vitamins like vitamin C, beta-carotene and flavonoid antioxidants are easily decomposed at high temperatures and soluble in water.

When boiling vegetables, these vitamins are often dissolved in boiling water, causing the nutrients in vegetables to be significantly reduced.

Conversely, when steamed, these vitamins are better preserved, helping us to absorb maximum nutrients that are beneficial to health.

Steaming still causes vitamin C loss, but it is a better choice than boiling.According to the study, the amount of vitamin C lost after 5 minutes of vegetable steaming was 14.3 - 8.6%, while the amount of vitamin C lost after 5 minutes of boiling was 54.6 - 40.4%.

Boiled vegetables

VnExpress cited CNN source, researchers in Murcia, Spain, discovered that after boiling, celery lost 14% of antioxidants - nutrients to help fight cancer strongly.

In another study, food experts in the UK have measured glucosinolates, other anti -cancer nutrients in broccoli, spinach, cauliflower and cabbage after boiling.As a result, the glucosinolates content in boiled broccoli decreased by 77%, cauliflower decreased by 75%.About 90% of the loss of glucosinolates are in the broth.

Boiled causing dissolved vitamins such as vitamin C, B1 and folate into the water.If you are not going to drink vegetable juice, these vitamins will be wasted.

In short, experts say that steaming vegetables (vegetables do not come into contact with hot water) is an ideal way of processing, which can retain cancer and nutrients.This method also ensures that vegetables are sweeter and more delicious.