Pumpkin, cabbage, carrots and onions are all very nutritious vegetables. However, boiling it into soup and pressing it into rice paste will bring different nutritional values.

The advantage of cooking it into soup is that nutrients tend not to be lost too much during the cooking process. At the same time, part of the nutrients in the vegetables can also be extracted through the cooking process. For example, nutrients such as vitamin C, vitamin B, and minerals in vegetables can be retained when cooking soup. However, some heat-sensitive nutrients, such as vitamin C and B vitamins, will be destroyed at high temperatures. Therefore, it is best not to over-boil the soup to retain more nutrients.

Squeezed rice paste is a food made by squeezing the juice of vegetables and mixing it with rice milk, which can better retain the nutrients in the vegetables. After extracting vegetable juice, nutrients such as vitamins, minerals and dietary fiber are concentrated in the juice, which is easier to be absorbed by the body than the whole vegetable. However, after being pressed into rice paste, some of the nutrients, such as vitamin C, remain in their original state because they have not gone through the cooking process.

In general, boiling them into soup and pressing them into rice paste can make full use of the nutrients in vegetables. Boiling soup is relatively easier to retain nutrients, while pressing into rice paste can better absorb the nutrients in vegetables. As for which way is more nutritious, it depends on your personal needs and preferences. No matter which method you choose, you need to ensure the freshness of the vegetables and proper handling during the cooking process.