Important tips for vegetables

Vegetables are an important source of vitamins and minerals,
while species differ according to the amount of protein,
fat, carbohydrates and water that they possess.
Among the vegetable products that have 5% carbohydrates include:
spinach,celery,mushrooms,
tomato,cucumber.

Among those who have 5-10%
carbohydrates include:
pattypan squash,eggplant,carrot,
cabbage,pepper.
Among those who have 
10-15% carbohydrates include:
peas and parsnips.
Among those who have 
15-20% carbohydrates include:
potatoes,and over 20% have lentils,
beans and garlic.

When preparing vegetables, it is important that it be in the
crude state because only thus it retains most of the nutrients.
However for those vegetables that must be processed thermally,
we will present with a few tips.
The boiling of the vegetables should be shorter, just so the vegetables soften.
Avoid reheating meals and their long boiling.
When cooking vegetables,steam 
them or cook the vegetables with husk to preserve the nutrients.With the action of high temperature,most destroyed vitamin is vitamin C.