Vitamins: fragile nutrients

The vitamins are very fragile cooking, conservation but also refining methods. At the same time, the current lifestyles (stress, pollution, contraception ...) increase your daily needs. Thus, it is preferable to privilege simple and gentle cooking techniques to protect these micronutrients.

THE ADVANTAGES OF STEAM COOKING

Optimize your vitamin intake thanks to steam cooking: simple, easy to use, it allows you to preserve the vitamin qualities of your food and to keep all their flavor. Think of fish (salmon, flounder, turbot ...), vegetables (leek, cauliflower ...), and whole grains (quinoa, rice ...) and bring to your body all the nutrients that it needs.

Your "Steam" menu

Bites of shrimp steam,

Fillets of cod on a bed of leeks,

Complete rice,

Yoghurt with sheep's milk,

Apple

THE BENEFITS OF WOK

Wok cooking is an ancestral Asian culinary technique perfectly adapted to the way of life of our Western societies. With its unique flared design, it allows you to cook food evenly, retaining their flavors, colors and mineral-vitamin qualities. Steam, stir-fry or wrap, the wok is the ideal ally of your well-being.

Your "Wok" menu

Squid salad on a bed of purslane

Sautéed beef and zucchini with green pepper

Rice noodles

Goat cheese

Nectarine

FOOD STORAGE: A KEY STEP

The longer a food is stored and the greater the loss of vitamins at the time of consumption. Also, as soon as the fruits or vegetables are cut, begins the destruction of vitamins and minerals, especially for vitamin C and the vitamins of group B. In order to limit losses, keep your food fresh in cool, Dry and consume as soon as possible after harvest. Focus on seasonal fruits and vegetables for their exceptional micronutrients.

Source: Lescuyer Laboratory