Steaming your fish and veggies is a better choice


Steaming your vegetables and fish will minimise nutrient loss, especially vitamin C, vitamin B1 and mineral salts. A study has found that when steaming fresh broccoli 11 per cent of nutrients were lost compared to 47 per cent lost when pressure cooked, 66 per cent lost when boiled and 97 per cent lost when microwaved!

If you use a layered steamer, it will ensure you make the most of the energy used to cook your food.

Use less water when cooking your food as vital nutrients are lost, Vitamin C and B when too much water is used. Cook until just tender.



The Eco Lifestyle Handbook: Sarah Callard Esme Floyd and Diane Millis

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