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Show Guard Vitimim C Says Nutritionist From the standpoint of healih, the retaining of the food value is the most important consideratoin in vegetable vege-table cookings says ' Mips Elna Miller, extension nutritionist of the Utah State Agricultural college. If the water in which vegetables are to be cooked is boiled before the vegetables are put in, there will be less loss of vitamin C, the vitamin which is needed to protect the gums. Soda should never be used to hasten has-ten the cooking process. This makes a slimy vegetable and kills the C vitamin. Green leafy vegetables such las spinach, chard, etc., should be cooked only in the water that clings to the leaves and cooked just until the leaves are wilted. These vegetables are among the best iron foods needed for building blood. If vegetables are cooked in a large amount cf water and if they are overlooked over-looked and the water is discarded, Ithey will lose most of their iron. 1 Starchy vegetables lose much of their food value if cut into small ; pieces. When potatoes or carrots are j jjoo large to cook whole they should be cut lengthwise rather than crosswise. cross-wise. Vegetables should be cooked in just enough water to cover or to prevent scorching. If the liquid in which they have been cooked is used in soups, gravies, lor sauces, any food nutrients which have been cooked out into the water will be utilized. It is a far greater art for the home-maker home-maker to know how to please the palate with tempting vegetables than I with pastries and puddings, says Miss Miller. |