So I eat a 50/50 blend of collard and mustard greens simmered for 40 minutes in chicken stock every day.
I have heard that cooking reduces nutritional value. I have also heard a lot of the lost nutrition ends up in the stock.
So am I getting the nutrition if I drink the stock along with eating the greens? Or am I basically eating empty calories?
It depends.
Vitamin C is a gonner in those circumstances, and if you look up ‘how cooking affects the nutrients in food’ you will find this
I’m a big believer in not overcooking stuff unless that cooking is needed to make it more digestible. So I have to admit that the thought of your poor collard and mustard greens, boiled to death for 40 mins, makes me rather sad… likewise, any vegetable that has been cooked until it loses its fresh green colour is a vegetable that I wouldn’t eat.
Thanks.
The majority of collard green recipes call for a 40 minute cook time. If they are not cooked for long enough they are bitter. I would rather eat something else entirely than eat undercooked collards.
That being said, I wonder if everything but vitamin c remains?
I skimmed the page you linked. Thank you for that.
I found this:
" However, when the liquid containing these juices is consumed, 100% of the minerals and 70–90% of B vitamins are retained."
So as long as I drink my collard broth I will get pretty much everything but the vitamin c. Good to know!