It is common nutritional advice to have five servings of fruits and vegetables daily in order to meet the body’s vitamin requirements but you could be undoing any potential health benefits if you’re not doing it right. Nutritionist Tracy Lesht says boiling vegetables can lead to a 50 percent nutrient loss thus depleting their benefits. She said that certain vegetables, namely those containing water-soluble vitamins, should never be boiled if you can avoid it.
That includes cabbage, spinach, kale, broccoli, spinach, beans, and peas.
The reason is that water-soluble vitamins dissolve in…
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