It is wise to use as little water as possible in cooking and to save every drop of the juices for use in soups and gravies, storing it in a tightly covered glass jar. Dr. Endel Karmas, professor of food science at Rutgers University, explains what often happens:

“Families usually eat their peas or frozen vegetables without the juice the vegetables are cooked in. They are throwing away all the minerals and some vitamins in the food. The minerals and water soluble vitamins in processed food leach out into the water​—that is, they drain out the food in the liquid.”

Also, a good cook is careful not to over-cook vegetables, thus destroying their nutrition. Some persons avoid recooking leftovers, but, to preserve their nutrition, serve them cold. There are many appetizing ways that this can be done. Burning or charring meat should also be avoided, since this destroys valuable vitamins and minerals.

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After cooking vegetables, a wise food preparer saves the juices for use in soups and gravies