Steamed vegetables a healthy option

Jan 16, 2009

PEOPLE waste a lot of minerals and vitamins when preparing vegetables by frying and boiling them. Richard Ssenviiri, a nutritionist with Healthy Snack Restaurant at Garden City, says for all vegetables, good preparation preserves the nutritional value.

By vision reporter

PEOPLE waste a lot of minerals and vitamins when preparing vegetables by frying and boiling them. Richard Ssenviiri, a nutritionist with Healthy Snack Restaurant at Garden City, says for all vegetables, good preparation preserves the nutritional value.

He, therefore, recommends steaming as the best way to cook vegetables without robbing them of their natural flavour, essential vitamins and minerals.

He adds that besides, minerals, vitamins A, B and C, vegetables contain chlorophyll, a green pigment which is fat-soluble and is responsible for stimulating haemoglobin and red blood cell production.

Though most people are familiar with the traditional method of steaming vegetables on top of food wrapped in banana leaves, technology has brought a new innovation - vegetable steamer.

A vegetable steamer allows raw vegetables to cook by using steam. The steamer is essentially designed with two to three compartments, a timer an in-built heating element and an exterior water refill.

One lower chamber holds water while the other sections accommodate the raw vegetables.

To steam vegetables, plug the steamer into the socket and set the timer. The in-built heating element brings the water to a boil, producing steam that cooks.

A vegetable steamer is a fast and convenient way to steam vegetables. Besides, the different compartments; (baskets) enable one to steam a variety of food.

The steamer can also be used to cook other foods like eggs, fish, rice and even to warm up soup.

The streamers are in several designs and brands like: Sun beam, Salton and Kenwood. Sun beam streamers cost sh58,900; Salton goes for sh101,000 while Kenwood costs sh140,500.

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