Remember the other day when you went to mother-in-laws and she served you brown, boiled broccoli – yuck!  This is an example of how cooked vegetables can loose there nutritional value and taste bad! Defiantly there are certainly health benefits in eating raw vegetables.  Cooking properly doesn’t take out all the nutrients. On the other hand there are benefits to eating cooked veggies. They’re more easily digestible, and you can get a better flavor and texture. This might make you eat more of them. In certain cases, cooking actually increases benefits — like tomatoes, where cooking enhances the lycopene content, a powerful phytochemical, which may help prevent cancer. Once peeled or cut, vegetables lose nutrients to the air, or liquid which they are soaked.To maintain vitamin content when cooking follow these tips:

Do not boil: Boiling vegetables sucks vitamins and minerals in the water, leaving your vegetables with very little nutritional value. This will be the broccoli lacking taste, color and palatability.

Avoid overcooking: Because there are so many varieties of vegetables out there it is hard to have a rule for cooking. Try to cook quick as possible. Most cooked vegetables are done when they are just tender when pierced with a fork. Green Leafy vegetables should still be bright in color and just wilted.

Grilling and broiling: This is great summer choice. They use methods high in heat and allow vegetables to be cooked rather quickly which preserve natural flavors and nutritional content.

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