***To prevent the Vitamin loss while preparing green salads, do not use knife to cut them in pieces, try to use your hands for lettuce, parsley and etc.
***To drain the pasta and egg noodles will lead to a decrease in nutrition value. While cooking them, add the exact amount of water, which evaporates, like in pilaf. So, you will cook more nutritious pasta and egg noodles.
*** Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged.
***You should boil the eggs for maximum 6-8 minutes. Otherwise, the green layer on the surface of the egg proves the loss of the nutrition loss.
*** Do not thaw the frozen vegetables before cooking. By this way you will use the maximum nutrition value.
***The immediate contact of the tea leaves with boiled water would lose the Vitamin C and affect the minerals in it. Also boiled water damages the tannin(tanen) material and it causes anemia(kansizlik).To prevent this situations wash the tea leaves in the brewer or wet them with 1-2 tbsp of cold water.
***Make sure you make your salad maximum 30 minutes before serving. Because chopped vegetables starts losing the vitamins, especially Vitamin C, when they contact with air after 30 minutes.
***Vitamin C, is destroyed by the oxygen in the air, heat and sun light in 30 minutes of contact. Consume your fruit juices or sliced fruits as soon as possible. And store them far from the sun light and heat.
***Try to consume broccoli without cooking. Cooking or boiling destroys the vitamins and minerals in it.