Comments on: How Can Cooking Vegetables Increase Their Iron Content? http://www.afitekstil.com/cooking-vegetables-increase-iron/ Quest Personals Wed, 04 Aug 2010 20:50:18 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: How To Cook Once a Month by Freezing Cooked Foods — Afitek Stil http://www.afitekstil.com/cooking-vegetables-increase-iron/comment-page-1/#comment-739 How To Cook Once a Month by Freezing Cooked Foods — Afitek Stil Sat, 23 Jan 2010 16:00:42 +0000 http://www.afitekstil.com/how-can-cooking-vegetables-or-any-other-food-increase-the-amount-of-iron/#comment-739 [...] 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 [...] [...] 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 [...]

]]> By: How to Cook Pumpkin for Pumpkin Pie? — Afitek Stil http://www.afitekstil.com/cooking-vegetables-increase-iron/comment-page-1/#comment-730 How to Cook Pumpkin for Pumpkin Pie? — Afitek Stil Sat, 23 Jan 2010 14:38:58 +0000 http://www.afitekstil.com/how-can-cooking-vegetables-or-any-other-food-increase-the-amount-of-iron/#comment-730 [...] 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 [...] [...] 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 [...]

]]> By: Paul http://www.afitekstil.com/cooking-vegetables-increase-iron/comment-page-1/#comment-688 Paul Fri, 22 Jan 2010 16:32:42 +0000 http://www.afitekstil.com/how-can-cooking-vegetables-or-any-other-food-increase-the-amount-of-iron/#comment-688 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. 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.

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