Connect & follow
Join Our Mailing List

new signup button

Ask the Expert Archive


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.

  • Comments (0)
Make a Comment:
  • 0 new comments
Showing 0 comments

Comments are closed.

Today's Top 10 Lists

The Expert: Wendy Reinhardt Kapsak, MS, RDN, is the President and CEO of the Produce for Better Health (PBH) Foundation. At PBH, she guides the Foundation’s efforts to advance the overall effort of increasing fruit and vegetable consumption.
Read Her Full Bio

Leave Your Feedback