Cooking Myths Debunked
False. Yes, green beans stewed until they are gray beans may have lost many of their nutrients―mostly vitamins, which are water soluble, says chef and nutritionist Nancy Berkoff, R.D., a consultant with the Vegetarian Resource Group. But important minerals like iron and potassium don’t break down easily in water. “All vegetables, overcooked or not, are a good source of fiber, too,” says Berkoff. Your best bet: Steam them lightly to the desired consistency.