How to cut vegetables and wash them to ensure no loss of nutrition?

1. Don't peel all fruits and vegetables

Some people are worried about pesticide residues, and all fruits and vegetables should be peeled, such as radish, zucchini and eggplant. However, these vegetable skins are rich in chlorophyll, vitamins, dietary fiber and antioxidants, and peeling actually causes a lot of nutrient loss.

how can we reduce pesticide residues?

It is suggested to soak in tap water for 11 minutes (be careful not to soak for too long), then rub it under the tap, and then rinse it with running water for 1.5-21 seconds.

2. Wash vegetables before cutting

Some people like to cut vegetables before washing, but this will cause some water-soluble vitamins such as B vitamins and vitamin C and some minerals to be lost. Moreover, washing vegetables after cutting may also cause pesticide residues on the surface of vegetables to enter the section.

the correct way is to clean the vegetables first, and try to control the moisture before cutting them. It should be noted that some vegetables are prone to oxidation (such as eggplant, potatoes, etc.), so it is recommended to cook immediately after cutting, so as not to lose nutrition due to oxidation.

3. Don't cut the vegetables too finely

The smaller the vegetables are cut, the larger the contact area between them and the air and the hot pot, and the more nutrients are lost in the cooking process. Therefore, it is recommended not to cut the vegetables too finely, except for the supplementary food for the baby.