10 Ways You’re Cooking Your Vegetables Wrong

10 Ways You’re Cooking Your Vegetables Wrong


Want to find out how you’ve been cooking vegetables wrong? 

Once you’ve integrated vegetables into your diet, you’re healthy, right? Not necessarily. Just because you eat vegetables regularly doesn’t mean that you’re benefiting from all the nutrients that they have to offer. There is a possibility that you’ve been cooking your vegetables wrong and absorbing little or none of their vitamins and fiber. A lot of it has to do with nutritional value, but the way you’re cooking your vegetables can also impact their flavor — and not in a good way. We’re here to tell you the mistakes that you’ve been making with your vegetables — and how to fix them.

When you’re cooking with scallions, most recipes call for the white part of this vegetable — but truth be told, it doesn’t contain as many nutrients as the darker green section. Next time you’re making a recipe with scallions, use both the white and green sections, or just go for the green; it is full of phytonutrients. Use your newfound knowledge to make a zucchini-scallion cake, mashed potatoes with scallion garlic oil, or cheese bread with Cheddar and scallions.

Click here for 10 Ways You’re Cooking Your Vegetables Wrong slideshow.

We love the idea of farm-to-table, but when we’re buying fruits and vegetables from the grocery store, we’re not really getting that. On average, it takes broccoli 10 days to reach the grocery store. By the time you take it home and eat it, it will have loss over 50 percent of its antioxidants. If you’re going to buy broccoli from the grocery store, your best bet is for you to buy a head — and don’t let them sit for too long. Broccoli should be made within a day or two after you’ve bought it home from the grocery store.

Want to find out what other vegetables you’ve been cooking wrong, whether that means sabotaging their nutritional value or their flavor? Read on for the do’s and don’ts for garlic, spinach, cucumbers, and more.


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Shocker alert: Canned beans contain more antioxidants than dried beans. You can use beans right from the can, or, if you are in favor of the phytonutrient-rich food in its dry form, soak them for an hour before cooking. The liquid helps the dry beans reabsorb some of their nutritional value.



By the time you go to the grocery store and pick out a head of broccoli, more than 75 percent of its antioxidants will be gone. A study showed that after 10 days — approximately how long it takes for this vegetable to make its way to a supermarket — it starts to lose some of its nutritional value. According to thekitchn.com, “Cutting the broccoli into florets doubles the rate of antioxidant loss, so in addition to buying the freshest broccoli you can find and cooking it right away, you should choose whole heads rather than the bags of pre-cut florets.”

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