Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
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tnent content of root vegetables such •» beets, cut the leaves from the vegetables at once. Otherwise the leaves will continue to extract nutrients from the roots. Vegetables with a high water content such as cucumbers, lettuce and green beana should be stored refrigerated in plastic bagB to slow down the rate of dehydration. 1
What is the best method for cooking fresh vegetables? Vegetables should be prepared as dose to serving time as possible, advisee Ms. Carter. Most thin-skinned vegetables should be cooked unpeeled or trimmed lightly and never soidted after paring or slicing, if nutrient conservation is important. When vegetables are sliced, make sure the pieces are uniform in size for even cooking.
Does cooking leach out the vitamins from vegetables? No single method of vegetable cookery can rl»h»i complete nutrient retention success. Some vegetables retain more nutrients when not cooked at all, while others make more nutrients available for ab
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