Tips for preserving vitamins when boiling vegetables VnExpress Vitamins in vegetables, especially vitamin C and B vitamins, are heat-sensitive and can lose 40-50% of their content after just 5 minutes of boiling.
The surprising benefits of microwaving vegetables VnExpress Microwaving vegetables, instead of boiling them, helps preserve most of their vitamin C and nutrients, maintaining their vibrant green color and crisp texture.
