Cooking healthily is much more than what you are going to cook. The way we treat and cook our fruit and vegetables also matters.
Heat, preparing time and water are the biggest vitamin killers.
The shorter the preparing time and the lower the cooking temperature, the more the nutrients are kept.
The less water used, the less nutrients get lost (except when it is used for a soup for example).
Most nutrients can be best kept by just eating the vegetables or fruits raw or in a salad.
Some varieties need to be cooked as when raw they are not edible.
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