Housewives, if you care about vitamins, handle vegetables with care! So warned the British Lancet last week. For most vitamins are frail: any tampering, let alone improper cooking, ruins them. Vitamin A (carrots, spinach, sweet potatoes) is very stable, stands up under boiling. But vitamins B and C (green vegetables, tomatoes, cabbage) run out with the juice when vegetables are cut, soaked, bruised, or boiled for any length of time. Some Lancet cookery tips:
^ If greens are to be shredded or finely chopped for salads, prepare them just before serving. If allowed to stand, once they are cut up, even raw...
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