These 5 kitchen mistakes can take away all the nutrition from your food, change these habits today itself.

To live a healthy and long life, it is not enough to just buy expensive and nutritious things, but preparing them in the right way is also considered equally important. Many times we bring the best quality green vegetables, pulses and spices, but small mistakes made unknowingly while cooking destroy its entire nutritional value. This is the reason why in both Ayurveda and modern medicine, kitchen habits are considered a very important part of a balanced diet. Let us know about those 5 common kitchen mistakes which make even your nutritious food unhealthy and what are the easy ways to improve them.

1. Overcooking vegetables

Often, in order to enhance the taste or to soften the vegetables, people cook them for too long or on high flame. By doing this, water-soluble nutrients present in vegetables, especially vitamin C And Vitamin B-Complexare completely destroyed by burning. Always cook vegetables to such an extent that their natural colour, crunch and taste remain intact. Low or medium temperature is best for this.

2. Reusing the same oil again and again

Cooking food by repeatedly heating the remaining oil in the pan is a very common and dangerous habit of Indian cooks. When oil is repeatedly boiled at high temperatures, it free radicals (harmful elements) and trans fats Start becoming. This not only destroys the quality of food, but can also prove to be extremely harmful for heart health. For frying, always take only that amount of oil which can be used at one go.

3. Adding more salt and spicy spices than required

Spices are the soul of Indian food and they also have many medicinal properties. But excess of everything is bad. Using excessive salt, chilli and oil to make food spicy or salty not only increases the acidity in the stomach, but it also suppresses the real nutrients of the food. Use of ground and ground spices in balanced quantities makes food both tasty and digestible.

4. Cutting vegetables and leaving them open for a long time

To save time, many people cut vegetables in the morning and cook them in the evening. Due to direct contact with air (oxidation), the freshness of the cut vegetables starts losing and some of their essential vitamins get reduced. Additionally, some people wash vegetables after cutting them, causing their minerals to wash away with the water. Always keep the rules: Wash thoroughly first, then cut and cook immediately.

5. Storing foods incorrectly

Not keeping grains, pulses, green vegetables and spices at the right temperature and moisture-free place spoils their nutrition. If stored incorrectly in the fridge or in containers, they may develop fungus, cobwebs or dampness, which affects their freshness and quality. Always store green vegetables in air-tight bags and dry items in glass or good grade containers only.

Make your food ‘super healthy’ by adopting these good habits

If you want your family to get 100% nutrition from the food, then incorporate these habits in the kitchen from today itself:

• Correct cooking method: Instead of deep frying, learn to boil, steam or sauté food in very little oil.

• Cleanliness is paramount: Wash hands thoroughly with soap before and after cooking. Take special care of the cleanliness of chopping boards, knives and utensils.

• Avoiding Cross-Contamination: Always keep raw food (such as raw vegetables or meat) and cooked food in separate utensils and dishes to avoid the spread of bacterial infection.

• Varieties Include: In your daily diet, instead of only wheat and rice, give preference to whole grains (millet, ragi, oats), green leafy vegetables, seasonal fruits and pulses so that the right balance of protein and fiber is maintained.