10- Don’t overcook your vegetables
Raw vegetables are an important source of nutrients, however, cooking can result in a loss of some of these nutrients. It is therefore important to avoid overcooking vegetables. Vitamins and minerals such as thiamine, niacin, and folate are particularly sensitive to heat. The more you cook your vegetables, the more they lose their nutrients.
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There is another reason to avoid overcooking vegetables, as well as losing their flavor and becoming harder to digest, they can become mushy and unappetizing in appearance and taste. To avoid this, watch your cooking times and stay present to control the cooking. Vegetables should be cooked just enough to be edible, but not so much that they become mushy.
Some cooking methods such as roasting or air frying can improve their taste, but care should be taken not to burn them. It is important to note that some vegetables take longer to cook than others, and generally the more water a vegetable contains, the longer it will take to cook. It is therefore important to watch out for vegetables such as spinach, broccoli, and asparagus which will cook more quickly than root vegetables such as beetroot or parsnips.
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