Vegetables and food prep

[FitSights]

[url]http://blogs.howstuffworks.com/2009/07/28/how-to-add-nutritional-value-to-vegetables/[/url]

I'm a big fan of howstuffworks and their podcasts, and I recently came across this article on vegetable preparation that I thought I'd share. Some interesting tidbits in the story.

[Epona]

Thanks for that. I was hoping they would get into more detail about each vegetable. I know there's this whole debate about whether or not waiting a few minutes after you chop certain veggies (garlic, cabbage) before you cook them is better. Well not necessarily better but something about releasing enzymes & such.

And another one about using metal or ceramic knives. I have found that cutting certain herbs with a ceramic knife will not make them go black once cut. Don't know if there is any health benefits to that but it makes the green stand out more.

[FitSights]

Yeah.. it was a little light on facts, but I thought the part about microwaving helping to retain nutritional value moreso than steaming/boiling was pretty interesting. You'd think the energy waves inside of a microwave would effectively nuke some of the nutrients, but apparently not.