Food Facts No.56 How to keep the vitamins in the vegetables

131 How to keep the the Vitamins in Vegetables Green vegetables must be cooked as quickly as possible, for at every morning slow cooking destroys their valuable vitamins. So always shred them with a knife. Spinach doesn't need shredding as it cooks so quickly. Never soak green vegetables for a long time. Over- long soaking wastes valuable mineral salts. Just wash the greens thoroughly. But tight-hearted cabbage may be left in salted water for not more than half an hour. If the outside leaves are too tough to serve, save them for soup.