Vitamins In Broccoli?

Cooking destroys the fibers found in foods?

I can not find a reliable answer. I thought the plant fiber is a form cellulose can not be destroyed by cooking. The fact that broccoli loses color and vitamins, and get soft when cooked, does not mean you lose the fiber. However, after a disagreement with a friend about this, I went online for answers, particularly on Yahoo Answers. I found lots of personal opinions and sites review of nutrition. The responses of both types of sources is equally divided between yes and no. Do you have any useful information?

There are several factors involved in the kitchen to make "food" heavy useless. Since all plants described in your question, I guess we're talking about the fiber in vegetables. The nutrient value of most vegetables will be lost if too much. The value of the fiber is reduced depending on the plants. "Cooking the vegetables" to Nutrition and the maximum value of the fiber should not cook at all. I recommend you bring water to boil, add the vegetables you intend to cook until the water returns to a boil then cover and remove from heat. Leave the pot covered vegetable stall until the desired level of tenderness and serve. The value of the fiber remain intact, but some of these leaching of nutrients in the water. Save water and use as soup base, when the recipe calls for adding water.

Rob Endelman - How Broccoli Grows

Tagged with: agriculture • fiber • minerals • nutrition • Vitamins • vitamins in broccoli rabe

Filed under: Vitamins

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