A cup of kale will provide at least 10 percent of the recommended dietary allowance of calcium for adults. Other vegetables that are a good source of calcium are mustard and turnip greens, collards and broccoli. Q-I try to follow your advice about the best way to prepare vegetables, but there are times when I have to cook vegetables in water even though I know they lose some of their vitamins that way. Would you have any suggestions for keeping this loss as low as possible when cooking vegetables?
A-Steaming vegetables is one alternative to boiling them, and would help minimize the loss of nutrients. If you do cook vegetables in water, I suggest you use a covered pan. This will shorten the time it takes the vegetables to cook, and you will need less water. Leafy vegetables, in particular, should be cooked as little as possible, because their large surface area causes them to lose more of their nutritive value. You can also help preserve nutrients by cooking vegetables whole and then cutting them up, rather than by first cutting them up and then cooking them.
Q-I am planning to make a change in the way I prepare meals for my family, and once I make a change, I figure I might as well do it right. A-It is customary to refer to oils as being saturated, polyunsaturated or monounsaturated. In reality, however, no oil falls completely within one of these categories. Which brings us to the weird little dots you see on the lettuce pictured above. The lettuce is still safe to eat, though make sure to give it a good rinse.
Those spots signal that cells have been weakened, making the lettuce a touch friendlier to any pathogens that happen to be nearby. And prioritize eating this lettuce; the brown spots indicate an accelerated rotting schedule. You can reduce the risk of russet spotting by storing ethylene-releasing produce, like apples, bananas and avocados, away from lettuce. But sometimes the exposure is out of your control.
It can happen on the delivery truck, if, for example, your lettuce is packed near ethylene gas releasers. Another risk factor, oddly enough, is exhaust. Gasoline engines and propane-powered forklifts, which you could easily find in a produce warehouse, also emit ethylene. By and large, however, ethylene is the primary culprit. And, just to cover our bases, the problem is not the fridge itself. Apparently a number of people have blamed their fridges for russet spotting, prompting GE to note that brownish reddish spots are not caused by refrigerator malfunctions.
And, while the gas has an icky consequence for lettuce, you can also use it to your advantage. If you ever want to accelerate ripening, just stash your fruit next to an ethylene emitter. Put a banana and an avocado together in a cotton or paper bag and odds are good that your avocado will soften faster. Allow us to entertain you. All information posted on this blog is thoroughly researched, but is provided for reference and entertainment purposes only.
For medical advice, please consult a doctor. Please see our terms. Get a monthly dose of the why behind the weird in your kitchen. Failure to slice the lettuce plant off as close to the root as possible during harvesting isn't the only culprit in color change here.
If the lettuce was stored around a bunch of apples, peaches, pears, or tomatoes, this could result in the lettuce changing to that unappealing rusty red or pink color.
This is because these fruits give off high levels of the gas ethylene which speeds up the ripening process. Cold temperatures in an extra chilly fridge might also result in browning lettuce because the cold breaks down the cell walls in the lettuce leaves, which can lead to rot.
Keeping your lettuce in the crisper drawer, as opposed to the bottom shelf in the back of the fridge where it's the coldest, will help prevent this. As for eating lettuce with some brown areas, well, here's the good news.
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