Eat Vegetable Sources of Water-Soluble Vitamins and Heat-Sensitive Nutrients Raw
Water-soluble vitamins are vitamins that dissolve in water. These vitamins include Vitamin C and Vitamin B. Foods that are high in Vitamin B and C content includes bell peppers as well as dark and leafy green vegetables, such as kale and spinach. However, we know that some vegetables taste better when they are cooked. For example, brussels sprouts and broccoli that is rich in Vitamin C. To minimize the loss of nutrients during the cooking process, you can cook these vegetables without exposing them to too much water and heat. These cooking methods include, steaming, sautéeing and roasting.
Tomatoes and Carrots are Best when Cooked
Vitamin A – Beta Carotene is responsible for the bright red and orange colour of tomatoes and carrots come. Beta-carotene plays an important role in healthy vision, skin and immune system. To boost the availability of this vitamin, it is recommended to cook them! We find these 7 ways to cook with carrots recommended by Myrecipes easy and delicious!
Pair Foods that Become Better Together
Pairing the right foods together does not just make it flavourful, it also increases your body’s ability to absorb nutrients. One of the all-star combo that we recommend is pairing iron rich food such as green vegetables, fortified breakfast cereals, nuts and seeds with Vitamin C. This is particularly important for vegetarians who consume non-animal sources of iron, such as soy beans and lentils. So, the next time you have your breakfast cereal, pair it with a glass of freshly squeezed orange juice! Watch this video to find out more about food pairing.
At Otao Kitchen, we believe that eating does more than just providing you nutrients to lead a healthy life, it is also opportunity for people from various backgrounds to gather together to share life experiences. Through our cooking classes, you’ll learn how to cook flavourful and nutritious food as well as learn about different food cultures!