Boiling Vegetables and Losing Nutrients

[Jarbeebus]

When i was in college the prevailing wisdom was that boiling veggies was bad (mmm'kay). Somehow doing so would batter them around until all of their goodness fell out. Anyhoo, My questions: Do you still get the "goodness" if you consume the liquid in which they were boilded? Does temperature have an effect or cause vitamins/minerals/plant fiber to break down?

For example. I mix up some rice, frozen veggies, some frozen chicken breast, chicken broth, and 2 cups of water in a saucepan. I heat to a boil and simmer off the excess water. I eat every last thing in the pan. Did I get the nutrients from the veggies? From the chicken?

Thanks!

 

[Slyder190]

You kill vitamin/mineral content that way, but i don't know that the macro-nutrients would burn away at all. I would think not.

 

[ghettostudmuffin]

You destroy the vitamin/minreal content because the boiling water leaches it out of the veggies.

Just steam your veggies. They taste way better steamed and you can steam them to be a little crunchy, firm, or very soft depending on how long you steam them.