Storing and Preparing Vegetables

A vegetable is the part of a plant that is used for food, like the stem, root, and leaves. It is recommended that you consume around 2 1/2 to 3 cups per day depending on your sex and age. We all know vegetables are good for us.

They are low in calories, contain little to no fat, and are an excellent source of fiber. They contain phytochemicals which provide many health benefits.

  • The earlier you consume a vegetable after it is picked, the sweeter the flavor
  • The greener the vegetable, the more nutrients it contains
  • Purchase the freshest veggies and only the amount that is needed (your vegetables begin to lose nutrients the moment they are picked)
  • Wash everything with soap and water
  • To better retain nutrients and flavor when cooking, leave the skin on, cut into larger pieces, and use as little cooking liquid as possible
  • Frozen vegetables most likely have more nutrients than vegetables that are sitting in your refrigerator, they are frozen immediately after picking
  • If you plan on freezing your vegetables, blanch beforehand
  • Rinse canned beans to reduce the sodium content by 40%
  • The reason beans create gas is because not all the enzymes in your digestive system can identify certain parts of the bean
  • Keep your potatoes, tomatoes, and legumes out of the refrigerator, they will last longer
  • Do not store onions and potatoes next to each other, it shortens their shelf life
  • Store potatoes out of sunlight. The sunlight causes photosynthesis to occur, causing the potato to create a toxin called solanine

What is blanching?

Blanching involves dropping vegetables or fruits into boiling water for a short period of time and then plunging the vegetables or fruits into ice water. This is used to soften the food, reduce a strong flavor and bring out the color.

To be continued…


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