Soups and stews are a great way to consume a variety of vegetables. It is true that some nutrients can be lost from the vegetables as they are simmered for a long time. However, in the case of stews and soups, a large amount of the nutrients are captured into the liquid that is consumed as part of the dish – the broth and gravy. Nutritional value of food will decrease as storage time increases, as well as with continuous re-heating. Try to re-heat only what you will need for a meal, and if you have prepared a large quantity for leftovers that will not be consumed within a couple of days, freeze the excess to preserve the nutritional quality.
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The Expert: Dr. Elizabeth Pivonka, a mother of two and a registered dietitian, shares years of experience in getting people to eat more fruits and veggies.Read Her Full Bio