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Two Mistakes We Should Stop Making When Cooking With ''Ugu'' So As To Get Its Nutrients

'Ugu' is the local name for the green African leaf known as 'pumpkin fire'. For some people, it is added to the diet to make it available to the vegetable but the leaves are blessed with so many nutrients that we cannot use if we fail to use them properly. When you cook with 'Ugu', here are two mistakes that many people like to make so you don't have to take them away.

 Source: Hintnaija

 1. Wash Before Cutting

 The leaves are not included in such diets because of their large size and as a result, they are cut or cut into smaller pieces. There is a method that you can use to do this and you can end up releasing more salt and nutrients. This is a method of pruning leaves before washing. Most people do this because it is often easier to get through without stress. When you cut the leaves, you are showing the salts and nutrients in the air and as soon as you immerse them in the water, you will see a large portion of them swimming in the water and causing the water to melt faster. The green color you see in the water is just your food. So to save, try to wash before cutting so that when the nutrients are present in the air, they are directed to your food.

 2. Extreme heat

 Leaves like many leaves are at risk of heat. Vaporization that occurs when heated has seen them lose their salt. When you add them to your food when you light a fire, make sure it is the last thing you add to your pot before you go down and when you pour the leaves, do not let them sit on the fire for long before they heat up. In doing so, the nutrients are stored and not released into the atmosphere through evaporation.

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African Hintnaija Ugu'

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