They are extremely rich source of minerals, enzymes, and vitamins. Faulty cooking and prolonged careless storage, however, destroy these valuable nutrients. Most of the vegetables are, therefore, best consumed in their natural raw state in the form of salads.

There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and
seeds. Each group contributes to the diet in its own way. Fleshy roots have energy value and
good sources of vitamin B. Seeds are relatively high in carbohydrates and proteins and yellow
ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins,
water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in
their juices on a slow fire and the water or cooking liquid should not be drained off. No vegetable
should be peeled unless it is so old that the peel is tough and unpalatable.

In most root
vegetables, the largest amount of mineral is directly under the skin and these are lost if
vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value
are tobe preserved.