Things You'll Need:
- Canned Vegetables
- Fresh Vegetables
- Frozen Vegetables
- Microwaves
- Pressure Cookers
- Vegetable Steamers
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Step 1
Avoid washing or cutting vegetables before you're ready to use them.
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Step 2
Rinse quickly rather than soak.
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Step 3
Use a sharp knife when cutting fresh vegetables; bruising vegetables can deplete them of valuable vitamins.
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Step 4
Cut off only the inedible parts of vegetables. Sometimes the best nutrients are found in the skin (or just below the skin and in the leaves).
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Step 5
Avoid peeling vegetables such as potatoes and beets until after cooking.
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Step 6
Try steaming, microwaving or pressure-cooking rather than boiling, since boiling can leach out the nutrients into the water.
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Step 7
If you must boil vegetables, cook them only until crisp and with only a small amount of water.
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Step 8
Use a lid to avoid steaming away precious vitamins.
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Step 9
Avoid cutting vegetables up into small pieces. Prepare them whole, if possible.
