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Show Nutrition forToday. "Drain the vegetable!" If you're at all concerned wl-Ji accuracy in language and nutrition in your diet, that's not the sort of command you should be shouting about your kitchen. Why not "Throw away the vitamins and minerals!" instead? Many essential nutrients in the food you eat may end up poured down the drain or tossed in the garbage simply sim-ply because they are not cooked right. Of the four food groups milk, meat, fruits and vegetables, vege-tables, grains foods in the meat and fruitsvegetables fruitsvege-tables group suffer most when cooked wrong. Let's say you're preparing prepar-ing a dinner consisting of a beef roast, potatoes and string bees (the frozen variety). vari-ety). If you pull the roast from the freezer and place it on a plate to thaw for several hours before cooking, cook-ing, you'll wind up with one beef roai minus the nutrients that dripped out with the meat juices. And where will they have gone? Odds are they went down the drain. Potatoes? Peel them and you peel away the nutrients in the skins also. Worse, though, you strip them of the raincoats that keep boiling water out and essential water soluble vitamins and minerals in. Here are some ways you can keep those vitamins and minerals in the foods you prepare: Place frozen meats In the oven when still frozen not thawed. Use the juices that drip during cooking for basting or making gravy. In the end, there are only two things you should do with those nutrients. First, keep them in the foods they come in. And then eat. |