Vegetables are an important source of vitamins. For example, many carrots contain vitamin A. full of tomatoes in vitamin C. In addition, vegetables are also sources for vitamin B 1 (thiamin) and some minerals are Calcium (Ca) and substance iron (Fe).Unfortunately, vitamins in general will have an unstable nature. Vitamin C, for example, easily oxidized and damaged by light and high temperatures. case is due to vitamin C (ascorbat acid) present in reduced form and as oxidized dehydroascorbic acid together. oxidation reactionsn This reduction is reversible (back and forth). In an alkaline and neutral pH, dehydroascorbic acid to form acid hydrolysis diketogulonat experience, and This acid has no activity as vitamin C.
Thus, to minimize the loss of vitamins in cooking, can be done following manner: green leafy vegetables, before being cut or picked, washed more first. The process is not reversed: first cut freshly washed, the loss vitamins in this way will be more.
Comparison between the vegetables and water for cooking is 1 : 3, with the purpose so that the nutrients found in vegetables is not much loss due to soluble water solvent. While processing times vary for the type of vegetables.
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