2023-06-19 12:27:47
who one Potassium deficiency want to prevent should try to take the mineral with food. Vegetables, for example, are a good and tasty way to get this important mineral into your body. However, care should be taken when cooking because, according to the health experts at “Onmeda”, potassium can be lost very quickly.
Preventing potassium deficiency: stewing, steaming, cooking?
As the experts of the health portal explain, potassium from the Vegetables pass into the water if it is left in it for a long time or if it is boiled in it. Anyone who then no longer uses the water, but instead pours it away, also disposes of the valuable mineral. But how can you best prepare your vegetables so that the potassium in the food is not lost and they can counteract a potassium deficiency?
As can be read in a guide on “T-Online”, experts recommend stewing or steaming so that potassium and other vitamins and trace elements are not lost when preparing vegetables. Here, the vegetables come into contact with little or no water at all, so the water-soluble substances cannot be extracted from the food. If you don’t want to do without cooking, you should at least continue to use the water in which the vegetables were cooked and make a sauce or soup out of it. At least some of the ingredients are preserved. You should also avoid using too high a temperature when cooking if you want to specifically prevent a potassium deficiency or do not want to destroy the good nutrients.
Cooking vegetables: Here’s how
But of course we don’t always only use fresh vegetables, many people also serve frozen goods. So that in the preparation of frozen vegetables the nutrients are preserved, it is advisable not to thaw it, but to put it directly into the pot, the report goes on to say.
Exceptions to the preparation, however, are potatoes and beans. These would need to be properly cooked through before being served. The reason is the inedible ingredients: in the beans the toxin phasin, in the potatoes starch and the toxic substance solanine, which are rendered harmless by cooking.
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