Boiled+vegetables

 Some people think that boiling the vegetables may influence on their nutritional value. The truth is that it can be harmful for the vegetable or helpful for it, it all depends on the type of the vegetable. For example, in the boiling of the tomato- the vitamin C disappears on opposite to the Lycopene (antioxidant) which isn't.

 Therefore, we have to learn some important rules about boiling of vegetables and keeping about their nutritional value:
 * You should take only fresh vegetables.
 * You have to save them in the refrigerator.
 * Boil the vegetables with the less possible quantity of water.
 * Use organic vegetables.
 * If you boil many kinds of vegetables (5 colors), the nutritional value will be higher.