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One Mistake People Make Before Adding 'Ugu' To Their Foods That Can Reduce It's Nutrients

Vegetables are of two types and they include the leafy and non leafy vegetables. Examples of leafy vegetables include spinach, leaves of fluted pumpkin popularly known in this area as 'ugu'. Non leafy vegetables can mostly be consumed raw and examples include onions, tomatoes, cucumber, carrots etc.

They are blessed with several nutrients and among these nutrients that makes consumption of these leaves highly advantageous to the human health. When people add 'ugu' to their foods, a lot of them do make some mistakes that can bring a depletion in these nutrients. This article shall deal on this mistake and how to avoid it.

Source: Hintnaija

The leaves of ugu are broad and can't be added to foods just like that. They need be sliced so the food they're added to can look appetizing. Here comes the nutrient stripping mistake some people make.

They desire to first slice these leaves and afterwards have them washed. This method sees most of the nutrients go with the washing water of the leaves.

This is the reason most times, you can see that water you have used in washing such leaves decolorize rapidly to green on introduction of these sliced leaves inside of them. Those are the nutrients that have gone and at the end we pour them away. This is a very wrong method to follow for someone who wants the nutrients conserved.

Here is a better option. Instead of having the leaves sliced before introduction into washing water, it could be preferable to wash the leaves first before having them sliced so that after the slicing, you send them straight to the pot where everything will be part of the food you cook.

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Content created and supplied by: Optimistic2002 (via Opera News )



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