Vitamins are lost if these vegetables are boiled.

Cabbage, spinach, kale, cauliflower, beans, and peas are vegetables rich in water-soluble vitamins and should absolutely not be boiled.

When you boil broccoli, you waste a lot of vitamins in the water. Photo: macandmolly

Sharing with Shape magazine (UK), nutritionist Tracy Lesht said that half of the nutrients in vegetables will be lost when we boil them.

She recommends that housewives can replace boiling with steaming or baking. Or if boiling, you should use less water, and take advantage of the boiling water to eat, make stews or cook soups, so as not to waste the vitamins in vegetables. The general rule is to shorten the cooking time and reduce the amount of water used for cooking.

Lesht also emphasizes that certain vegetables, specifically those containing water-soluble vitamins, should never be boiled. These include: Cabbage, Spinach, Kale, Cauliflower, Beans, and Peas.

Beans and peas lose a lot of their nutrients when boiled.

“If you boil these vegetables, you won't get many of the health benefits from them,” says Lesht.

According to VNE