Crock pot stewed vegetables have high nutritional value.

It is an original and nutritious dish.

Simmering vegetables in earthen pots can preserve various nutrients of the vegetables to a great extent, which is more in line with the requirements of healthy diet.

This is because when cooking, the boiling point of oil can reach over 300°C, which will destroy nutrients.

In contrast, the boiling point of water in stewed vegetables is only 100°C, and more nutrients can be retained. The polyphenolic nutrients contained in stewed vegetables, such as flavonoids quercetin, are significantly higher than those in other cooking methods.

method.

The protein, vitamins and trace elements in the dish remain intact.

In addition, stewed dishes require fresh raw materials, moderate seasoning, and less loss of original juice. They have the advantages of complete shape, fresh and tender taste, and ripeness.