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SDteaming Vegetables

post #1 of 2
6/30/08 at 9:21am
Thread Starter 
Steaming vegetables is supposed to preserve their nutrients and flavor, at least according to the few articles I've read. However, when I steam my veggies the water turns the color of the vegetables that have been steamed. Are nutrients and flavor being leached from the vegetables?

shel
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post #2 of 2
6/30/08 at 10:36am
I BELIEVE ANY VEGE. SUBJECT TO HEAT WILL THROW SOME COLOR AND NUTRIENTS TO THE COOKING LIQUID. iT DOES HOWEVER BEAT BOILING . I HAVE TRIED BROC. SPINACH, CAULIFLOUR, SNO PEAS AND GREEN BEANS IN A PLASTIC BAG IN MICROWAVE AND IT CAME OUT GOOD. As to the amount of nutrients lost I dont know???????
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