The Healthy Way to Cook Veggies

Carrots: Steam carrots. Studies have shown that cooked carrots have higher antioxidant levels than raw carrots. Steaming them for five minutes or less will supply you with that vitamin A and beta-carotene, both good for your vision.

Green Beans: Steam green beans. Keep green beans colorful and antioxidant rich by steaming them for up to five minutes. Riboflavin (vitamin B2) which helps your body produce energy, is light sensitive, so cover the pot when steaming. Steaming them too long will cause them to be limp and not very flavorful, plus some of the nutrients will be lost.

Cauliflower: Saute cauliflower. Suggestion - saute the florets in vegetable or chicken broth for up to five minutes.

Corn: Steaming corn is the preferred method for delicious, healthy corn. Many people have a tendency to overcook corn or corn on the cob. Five minutes is perfect.

Broccoli: Steam broccoli. Steaming broccoli for under five minutes will preserve the antioxidants that protect heart disease and cancer.

Spinach: Boil spinach. Spinach is rich in calcium and vitamin K. Boiling spinach helps release oxalic acid, which makes food taste bitter and may interfere with your bodys' ability to absorb some nutrients. Boil spinach uncovered for about one minute.

Enjoy your vegetables! To your health!

About the author: Debbie Mumm is an Indoor Air Specialist in northern IL. She has been working in this industry since 1996. Clean indoor air is just part of what is needed for good health. To obtain FREE reports, discounts and healthy home tips register at http://www.healthy-environments.com