1. When peeling skin of vegetables do peel as thinly as possible. The nutrients in fruits and vegetables are concentrated just below the skin.
2. Do not cut vegetables into very small cubes as the surface area f vegetables interact with oxygen and destroy vitamins
3. Do not soak vegetables in water to prevent discoloration (browning). 40% of water soluble vitamins are lost during soaking. If you must soak, use the soaked water t knead dough and prepare soup and gravies.