als, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a

They are extremely rich source of minerals, enzymes, and vitamins. Faulty cooking and prolonged careless storage, however, destroy these valuable nutrients. Most of the vegetables are, therefore, best consumed in their natural raw state in the form of salads.

There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to the diet in its own way. Fleshy roots have energy value and good sources of vitamin B. Seeds are relatively high in carbohydrates and proteins and yellow ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a

ost of the vegetables are, therefore, best consumed in their natural raw state in the form of salads.

There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to the diet in its own way. Fleshy roots have energy value and good sources of vitamin B. Seeds are relatively high in carbohydrates and proteins and yellow ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a

be edible roots, stems, leaves, fruits and seeds. Each group contributes to the diet in its own way. Fleshy roots have energy value and good sources of vitamin B. Seeds are relatively high in carbohydrates and proteins and yellow ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a

min B. Seeds are relatively high in carbohydrates and proteins and yellow ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a

als, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a slow fire and the water or cooking liquid should not be drained off. No vegetable should be peeled unless it is so old that the peel is tough and unpalatable.

In most root vegetables, the largest amount of mineral is directly under the skin and these are lost if vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value are tobe preserved.