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Does steaming vegetables destroy all the nutrients?

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My favorite vegetable is broccoli. But I adore it steamed. Makes it so delicious and easy to add to rice dishes and such.

By doing this, am I losing all the nutrients? Is it basically void of nutritional value this way?


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Steaming is actually one of the best ways to cook vegetables, you lose a lot less nutrients compared to boiling :) In Dr.Murad's book The Water Secret, I think he says steaming keeps around 70% of the nutrients while boiling is 20-30%, haven't read about it anywhere else though.

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I'm sure different of levels of steaming would also affect the nutrient content...steaming them until they are super soft and fragile is probably not a good idea. That would be gross anyways,though!


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I'm sure different of levels of steaming would also affect the nutrient content...steaming them until they are super soft and fragile is probably not a good idea. That would be gross anyways,though!

I kind of like it like that *shrug*

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I'm sure different of levels of steaming would also affect the nutrient content...steaming them until they are super soft and fragile is probably not a good idea. That would be gross anyways,though!

I kind of like it like that *shrug*

Haha. Me too....


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Steaming is actually one of the best ways to cook vegetables, you lose a lot less nutrients compared to boiling :) In Dr.Murad's book The Water Secret, I think he says steaming keeps around 70% of the nutrients while boiling is 20-30%, haven't read about it anywhere else though.

wow didnt know that, boiling sure destroys alot then. but do u need that special steaming device or something? :/

my mom just takes a pan, adds a bit water (like 1 cm high) n then let veggies stay there for a time on a low fire, basicalle make a stew thing, isnt that steaming too? :/

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I have two pots I use. The bottom one boils the water, the top one holds the vegetables and has holes on the bottom.


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^ do u put a cover too? n how big is fire n how long do u steam them like that? :/

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Steaming is actually one of the best ways to cook vegetables, you lose a lot less nutrients compared to boiling :) In Dr.Murad's book The Water Secret, I think he says steaming keeps around 70% of the nutrients while boiling is 20-30%, haven't read about it anywhere else though.

wow didnt know that, boiling sure destroys alot then. but do u need that special steaming device or something? :/

my mom just takes a pan, adds a bit water (like 1 cm high) n then let veggies stay there for a time on a low fire, basicalle make a stew thing, isnt that steaming too? :/

You can get bamboo steaming baskets to put into woks.


Supplements:

25mg zinc citrate,1g B5(two 500mg caps,one with breakfast and one with dinner),500mg curcumin with biperine,Carlson's fish oil

Day Routine:

Honey/Clay Cleanser (1Tablespoon raw honey,1 tablespoon dry clay,4 Tablespoons water)

ACV Toner (half ACV,half water or green tea)

MyChelle Fruit Enzyme Mist

Night Routine:

Aveeno Ultra Calming Foam cleanser

ACV toner

MyChelle Skin Clearing Serum

Trinessa BCP

80%-90% clearer than before,depending on the "monthly terror" and luck

I'm always looking for homemade skincare recipes! Please share yours with me!


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Raw veggies have more nutrients and have enzymes that are killed when cooking, but cooking vegetables makes them easier to digest. So eat some raw veggies and some cooked so you get both benefits.


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Thanks Cello,

And yes Fuglee, I do put a cover on! :)


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boiling rids veggies of so much nutrients, because they dissolve in water which is disposed after cooking. so preparing a stew or a soup, when water is left in the dish, should preserve amount of nutrients somewhere in between levels of steamed and boiled veggies. closer to steamed even, however high amounts of nutrients in this type of preparation is achieved by only softening them, not making them 'mushy' ;) if you make your veggies mushy through steaming, i don't think there is much a difference between getting this result through steaming or stewing...

cooking kills enzymes, as well as inhibitors and certain other toxins. it just breaks down most chemical substances, not being picky or judgimental about their value or impact on humans. eating both raw and cooked seems best.


Avoiding Dairy, Gluten, and all kinds of sugar other than fruit (in moderation and in "glycemic impact down-toning context" ;)) or occasional fresh grapefruit or black currant juice. Whole pseudo- grains, lots of veg, no vinegar, but pickled produce. Properly prepared legumes. Since 1.06.2012, moderate results.


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good topic with some DAMN GOOD INFO.

i learned i've been steaming my broccoli and sweet potatoe chunks too long b/c i like them super soft and fragile as well.

Also, what's the nutritional value of frozen vegetables that come ready to be steamed right in the bag in the microwave? not much correct? better off i stay buying raw broccoli crowns at the store?

ALso, is it ok, as in healthy and sanitary to use the same water that was used to steam vegetables earlier in the day later on in the evening?

in other words, should i replace the water or could i use the same water and pots at 7:30 in the evening that i previously used to steam broccoli and sweet potatoe chunks (w/ skin) at 11:30 in the morning?

excuse my wording and my English Please. gotta <3 AMERICA tho.

Basically, is Reusing the water ok?

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The short answer is no, it doesn't destroy all nutrients. Also, cooking makes some nutrients more available.

Some nutrients are destroyed by heat and some aren't. If you browse through the Food and Recipe thread somewhere down in a post on cooking methods, there's a link to a chart showing what cooking, freezing and whatever do to various nutrients.

What you don't want to do is overcook. When the bright color starts to dull, you've started destroying the nutrients.


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what about reusing the water used to steam vegetables?>> is that ok to use again or should the pots be cleaned and filled with new filtered water?

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