Every day while cooking, we think that homemade food is healthy, but sometimes, due to small habits, we unknowingly reduce the nutritional value of our food. Improper cooking of vegetables and grains like potatoes, rice, garlic, broccoli, onions, and tomatoes can lead to a loss of nutrients.

Therefore, to retain the nutritional value of food, certain things should be kept in mind while cooking. This not only preserves the taste but also the nutrients. Let's learn about some common mistakes made during everyday cooking.

What mistakes should you avoid while cooking?
Potatoes: We often boil or deep-fry potatoes for too long. This reduces the amount of Vitamin C, potassium, and fiber present in them. Potatoes should be lightly steamed or lightly fried in less oil.

Rice: Soaking rice for a long time before cooking or overcooking it leads to the destruction of nutrients. This reduces the Vitamin B-complex and minerals present in the rice.

Cutting vegetables into small pieces: Cutting vegetables into very small pieces or leaving them cut for a long time exposes their nutrients to air and light. This causes vitamins and antioxidants to be destroyed quickly. Cut vegetables into larger pieces and cook them immediately.

Garlic: Garlic is often roasted in oil until it turns brown or black. This destroys beneficial compounds like allicin. Lightly sautéing or using raw garlic in salads is more beneficial.

Broccoli: Boiling broccoli for too long or cooking it covered reduces Vitamin C and other antioxidants. Lightly steaming and serving immediately is the best method.

Onions: Frying onions for too long reduces the antioxidants and Vitamin C present in them. Fry them only until they turn light golden brown. Also, cutting onions into pieces and using them immediately helps retain nutrients. Reheating leftover food repeatedly – ​​Reheating food multiple times gradually destroys the vitamins and minerals it contains. Therefore, cook only as much food as you will eat and avoid storing leftovers for extended periods.

Tomatoes – Tomatoes contain lycopene and vitamin C.  Vitamin C is destroyed when cooked for a long time. Light cooking or using raw tomatoes in salads helps preserve their nutritional value.

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