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Question
Posted by: Anonymous | 2009/05/19

Vitamins and Minerals in soups

Vitamins and Minerals in soups

We made some home made soup over the weekend and put a lot of veggies, stock and springbok neck in. We did leave it overnight and scooped off the fat the next morning so it is as healthy as we possibly could make. I know steaming is best but not possible with soups and we did not chuck the vegetable and just leave the sauce neither did we chuck the sauce so it is all there. The question is considering that we boiled the veggies are we still getting all 90% of the minerals and vitamins or have we cooked it all away?


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Our expert says:
Expert ImageDietDoc

Dear Anonymous
Cooking vegetables does destroy some of the so-called 'water-soluble' vitamins like vitamin C and some of the vitamin B complex, because of oxidation at high temperatures. The fat-soluble such as vitamin A and beta-carotene are less likely to decrease during cooking. However, any stock made with a variety of vegetables will still have a high nutritive content and is an excellent dish, esp in winter. The mineral content will not be affected because you retain the water the vegies are cooked in.
Enjoy
DietDoc

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