vegetables... Most vegetables need some cooking in order to make them digestible. The heat breaks down the tough cell walls in the plants, making them softer and more edible. But don't cook them too long as the heat eventually destroys some of their important vitamins and minerals. It can also turns them into tasteless UFOs (unappetising flobby objects). School dinners unfortunately often end up like this because the vegetables have to be kept in warm water for so long… As you boil vegetables, important nutrients can leak into the cooking water – have you noticed how sometimes the cooking water turns green? Steaming vegetables reduces this loss as much less water is used. << Go Back