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 Tips for Healthy Cooking
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♥ Wash vegetables before chopping them to prevent loss of water soluble nutrients like Vit 'C', Riboflavin, Thiamin and Niacin.
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Preserve vitamins in food by cooking whole vegetables with their skin.
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Avoid repeated washing of rice and pulses, as valuable nutrients are lost in the process.
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Avoid frying foods, instead grill, steam or boil food to minimize for fat content.
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Avoid use of baking soda while cooking pulses and vegetables as soda inhibit the absorption of calcium.
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Substitute cream with skimmed yoghurt, as it contains less fat.
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Seasonal vegetables and fruits have the highest nutrient content so include them in your diet as often as possible.
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Eat whole fruit than the fruit juice, as juice is only the sugar part of the fruit.
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Use different types of oil for cooking as it provide with all essential fatty acids.
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