Cooked vegetables: the benefits and harm, recipes

Each person eats vegetables. Some eat them raw, while others prefer only boiled ones.Raw fruits, of course, contain many nutrients, since many of them lose their most beneficial properties when cooked. Scientists have proven the fact that cooking activates other substances and gives a certain vegetable additional value. However, not all fruits can be cooked: radishes and cucumbers, for example. Conversely, pumpkin with raw potatoes, too, do not want to.

You can determine what is more useful - raw green, yellow, red fruits or cooked in a saucepan. Boiled vegetables are characterized by several features, one part of which can be attributed to the shortcomings of the cooking process for vegetables, and the other to the advantages. True, these benefits are not always needed by healthy people.

• Cooking temperature can destroy plant walls at the cellular level and extract the nutrients contained in the cells.
• From the time of cooking and the method of cooking vegetables depends on how quantitatively the vitamin C contained in them loses its properties. This figure varies from 55 to 100 percent.
• In the heat treatment process, such fat-soluble vitamins as A, D, E are released.
• When cooking, vegetables are more often poured with hot water in order to lose a minimum of vitamins and beneficial microelements.
• Broth green and ripe vegetables in content have a lot of nutrients released during the cooking process.
• People who have illnesses of the digestive system are contraindicated in the use of poorly digestible coarse fiber contained in raw root crops and leguminous crops. If you boil them, this problem disappears.

Still, vegetables need to be able to properly boil, so that they bring the maximum benefit to the body.

• To begin, the fruit must be washed under running water, for cleaning, you can use a clean sponge for washing dishes.
• Use for cooking sliced ​​billet is not recommended.
• Boil should be in an enamel saucepan with the lid closed and on low heat until tender.
• Vitamins are better preserved if the vegetables are lowered immediately to the cauldron with boiling water.
• To help the hostess there are tables cooking time of products, which clearly defined how and how much to boil.
• On the example of cooking potatoes and carrots: for salads, you can cook them in a little salty water.
• Beets, for example, should be placed in boiling water with a small amount of lemon juice or 6% vinegar. And also takes into account the fact that the cooking time for beets is much longer than other vegetables. It is necessary to take into account this fact and pour water into high dishes.
• Willingness of vegetables is checked with a knife edge or a fork.
• Boil vegetables should be on low heat (reduce after boiling liquid). It is necessary for uniform warming up and complete readiness of boiled fruits.

To understand what is the benefit and what harm is more substantial from eating raw vegetables or boiled vegetables, it is necessary to consider each fruit separately. Tomato, zucchini, garlic or any other vegetable has its own characteristics in this regard, it all depends on the dosage of the eaten product. Often the causes of problems from vegetables are either overeating, or eating them unripe.

Scientists have proven that carotene contained in carrots, wild rose, parsley, is well absorbed by the body from boiled vegetables. Swede is more suitable for the body in boiled form, but its concentrated juice is dangerous in some cases. In the Russian traditions, raw potatoes are not eaten, but served boiled or baked.

The beneficial substance lycopene, most contained in tomatoes and watermelons, is not destroyed during cooking, so ketchup and tomato paste are very useful and full of nutrients. It should be understood that the vegetables in our diet should be present in both raw and cooked form.

Some popular dishes, such as Olivier and vinaigrette, require the preparation of some ingredients by cooking.

For cooking salad Olivier, you can use the cooking time table. What exactly boil prompts salad recipe itself.

• Boil 6 potatoes and 3 carrots until cooked. To properly cook the ingredients, it is convenient to use the cooking time table for vegetables (photo 1), according to which potatoes cook on the water for 20 minutes, and in a slow cooker - 30 minutes A carrot needs 30 minutes of cooking in water, and 40 minutes in a slow cooker. If you use a pressure cooker for cooking, the cooking process is slightly reduced.
• Then, cut 2 onions into half rings and chop a bunch of green onions.
• Two pickled cucumbers, 200 grams of sausage, 6 boiled eggs are cut into cubes, as for a classic salad.
• Add 1 cup of peas, salt, black pepper, mayonnaise.

The recipe for cooking vinaigrette also includes the process of cooking vegetables. How to do it right? The cooking time for herbal ingredients for the vinaigrette is the same as for the Russian salad. Prepare vinaigrette easy.

• Boiled carrots, potatoes and beets, which after cooling and peeling, are cut into cubes.
• A can of green peas and sauerkraut is added. This recipe is a classic cooking vinaigrette. However, in different versions of the recipe, cabbage and peas are not added, or, on the contrary, are experimenting with onions.

All, no doubt, love the tender salad, the traditional New Year's dish of all Russians - herring under a fur coat. Recipe modifications during the existence of a salad a large number. However, properly boiled vegetables for herring under a fur coat remain the key to the success of an excellent salad. For cooking ingredients such as potatoes, carrots and beets, you can also apply a time frame, as well as for cooking vegetables for Russian salad. Beets are boiled from 30 minutes to 3 hours depending on the method of cooking, the size and age of the fruit.

Further classical ingredients: herring, eggs, onions and boiled vegetables are smeared in layers of mayonnaise. Sprinkle with juicy pomegranate seeds on top.

Which vegetables are healthier - fresh or boiled, see the next video.