Quest Personals
How Can Cooking Vegetables Increase Their Iron Content?
This question has something to do with a vegan diet. Since vegetarians avoid meat their source of iron are most on vegetables or iron supplements. I found this info about cooking food. I don’t know what the rationale about the increase in the amount of iron content when food is cooked. I did some research but they can’t give me the explanation. Does it have anything to do with heat? Do you think iron pans have something to do with that? For example, if I cook a dairy free spinach artichoke dip in an iron pot, will it get enriched in iron? Or perhaps I just need to add more spinach to it?
[...] I am not much of a cook to begin with (I hate doing it!) but thought this might be easier than cooking a different meal EVERY NIGHT like I do now… Any tips and websites would be appreciated! THANK [...]
[...] want to use everything from that pumpkin, because we are trying to minimize waste in our household. Cooking vegetables like spinach or artichokes should always take advantage of all good parts these foods have to [...]
Hi Ruth. Cooked veges in some cases lose volume so a cup of raw can shrink to the size of a half cup of cooked. Therefore a cup of cooked may have up to twice as many vitamins in theory. If the vitamin is water soluble then a large percentage of that can be lost during cooking. On the flip side some won’t be usuable without cooking.