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Cooking vegetables properly to get the maximum nutritive value on your table
We’ve all heard so much about eating those 5-9 servings of produce each day. Smart physicians have been promoting this for decades, but it’s only been in the last few years that the government has made this healthy recommendation official. Many of us gasped at the idea, wondering if it were even possible to consume so much produce and have any room left over for anything else!
Now, we’re getting used to increasing the amounts we serve and have become more aware of the many health benefits. With the rise in the incidence of cancer and heart disease, it only makes sense. Much of the fruit and fruit products we eat are eaten fresh, or as juice. In the case of vegetables, the reverse is true. Most of our vegetables are cooked before serving. The method used for cooking vegetables makes a world of difference in the nutrition derived from that serving of broccoli, carrots or potatoes
