Guest guest Posted June 22, 2003 Report Share Posted June 22, 2003 In a message dated 6/22/03 9:51:58 AM Eastern Daylight Time, bwp@... writes: > comparing " potatoes,baked, flesh, without salt " to " potatoes, > boiled, cooked without skin, flesh, without salt " we get 13.8 and 8.6 > respectively, suggesting greater loss for boiling, unless the difference > can be attributed to the presence or absence of the skin. since vit C is > water-soluble, this is not surprising. > Oh wow, I didn't even think of that. A lot of the nutrients lost in cooking vegetables are often from water runoff, so it might solve the problem to drink the water. I think green vegetable steaming water tastes like tea and have drank it a few times, but I've never had potato water and wonder whether that would not be so good or not. chris Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.