Will long heating of vegetable broth destroy the nutrition?
I see this in the instruction for preparing vegetable broth – "Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally".
I am afraid the tender vegetables will loose their nutrition. Please let me know at what temperature and after how long the vitamins and other nutrition decompose. Thanks in advance.
Filed under: Cure Diabetes Natural
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Yes. When you boil or simmer or just heat soup stock or broth for a long time, most of the vitamins are destroyed. ALL of the minerals are still there, however, so it isn’t a total loss. When you have a meal like this, adding some fresh veggies to the meal will help make up for the vitamins lost in long cooking.
Yes, much of the nutrition is lost when vegetable are slow-cooked or harshly cooked. But there are still traces of vitamins and other nutrients left in the stock, so it still has some nutritional value.