By Damion Mitchell, Staff ReporterAhead of the 52nd staging of the Denbigh Agri-Industrial Show (July 31- August 2) in Clarendon dubbed 'We Are What We Eat, So Let's Eat Jamaican', The Gleaner presents a series of articles on locally produced foods and their nutritional values with food and nutrition consultant, Dr. Heather Little-White.
NUTRITIONISTS PLACE very high regard on vegetables as part of daily diets for more reasons than one.
Vegetables provide fibre, carotene, vitamins B and C, minerals, iron and low levels of energy (calories) and are ranked among the food groups offering a host of nutrients in just one meal.
However, Dr. Little-White, food and nutrition consultant, said that it was important that vegetables are properly prepared to ensure that the maximum nutrients are obtained from them. According to her, very often persons cook vegetables until they were very soft, in the process displacing a significant amount of vitamins, especially vitamin C.
DON'T OVERCOOK
"If you overcook your vegetables and throw away that water, a lot of the nutrients go with that water. Your vegetables must be crisp," she said "When you bite into that string bean (for example) or when you break it, it should be crisp."
The food and nutrition consultant suggested that vegetables should be cooked for just about one to two minutes. She said after this period, the fire may be turned off and the residual heat will bring the items to the 'right' level. Dr. Little-White, who is recognised for her expertise in using local produce to make tasty dishes, said consumers should always ensure that they purchase vegetables of the highest quality for optimal benefits and noted, too, that producers had a responsibility to supply items of the highest quality.
"It is a chain, you have to make sure that you get produce that is wholesome... The farmers bring in good products and the housewife and the consumers benefit because the food will not spoil easily," she said. "The local farmer has to take pride in what he puts out."
