What’s great about cooking vegetables is that less really is more. What I mean by this is the less you tamper with your vegetables, the more you’ll get from them. When you boil vegetables in a pan of water, you’re actually stripping them of vital nutrients. This can lead to a loss of water-soluble vitamins like vitamin C and folate . Here are some quick tips to ensure you retain the nutrients in your veggies when it’s time to slice, dice, and get your cook on! Skin and leaves: Most of the vitamins and nutrients

in vegetables are found in the skin and outer leaves. Since vitamins dissolve in water, try cleaning your vegetables by scrubbing them with a soft brush and some water. This way you won’t have to peel your veggies (like potatoes, or carrots), and you’ll keep all of the vitamins intact. And the leaves from radishes or onions can be used in your dishes as well, since they are rich in vitamin A, calcium, and iron. Keep reading for more tips.

More here: 
Keep All the Nutrient Goodness in Your Food When Cooking