How does blending vegetables effect their nutrition?

Ask and answer questions, discuss research and applications

Moderators: Ironman, Jungledoc, darshana, stuward

Post Reply
cha1n
n00b
n00b
Posts: 19
Joined: Wed Apr 23, 2008 11:51 am

How does blending vegetables effect their nutrition?

Post by cha1n » Wed Apr 23, 2008 12:04 pm

Hi,

Sorry if it makes no difference at all, it's just i can't stand vegetables and it's mainly because of their texture.

I discovered that if i blend them into a soup style meal that i can eat them no problem, but i just wondered if this reduced their effectiveness in anyway?

The question applies to all foods really, for instance i blend my rolled oats that i have with some protein for breakfast and again wondered if blending the oats some how effects the GI or something?

Thanks!

User avatar
TimD
In Memoriam: TimD
In Memoriam: TimD
Posts: 3129
Joined: Mon Dec 19, 2005 8:04 am
Location: Va Beach, Va

Post by TimD » Wed Apr 23, 2008 12:12 pm

I can't say definitively, but I'm about 99 % sure there is no effect. Look at most any soup recipe. The usually basics are carrot, celery, onion and other veg that are chopped fine, sauteed lightly to release all the good stuff into the pot, and used as a stock starter. After the stock is about ready to qualify as soup, mos recipes call for more caorsel cut veg to be adde. I like to take them, chop them up, sautee lightly in olive oil and add them to meat loaf. Must be a thousand ways you can hide them.
Tim

User avatar
stuward
moderator
moderator
Posts: 6616
Joined: Sat Mar 10, 2007 5:44 pm
Location: Halifax, NS

Post by stuward » Wed Apr 23, 2008 12:25 pm

I'm pretty sure that liquified food will have a higher GI than whole food and warm food has a higher GI than the same food cold. Mixing in some fats and proteins with the carbs generally lowers GI so if you add meat and oil to the soup, the added fat and protein should counter the increased GI from the blending. However, I don't think it's significant. Getting the veggies is more important than worrying about a few points on the GI scale.

Try stews and chili as well as soups. There are lots of ways to enjoy veggies. Everythings better when you add meat.
Herbs and spices go a long way to improving flavour as well as adding micronutrients that are otherwise hard to get.

Stu

ironmaiden708
moderator
moderator
Posts: 1115
Joined: Mon Sep 24, 2007 11:27 am
Location: Kibbutz Ketura

Post by ironmaiden708 » Wed Apr 23, 2008 1:29 pm

Any time you take veggies and make soup out of them or anything like that (applying heat) you will destroy the vitamin content. I'm not sure if this is of any relevance to you but I might as well put it out there.

cha1n
n00b
n00b
Posts: 19
Joined: Wed Apr 23, 2008 11:51 am

Post by cha1n » Wed Apr 23, 2008 1:53 pm

ironmaiden708 wrote:Any time you take veggies and make soup out of them or anything like that (applying heat) you will destroy the vitamin content. I'm not sure if this is of any relevance to you but I might as well put it out there.
So the only way to obtain the nutrients is to eat them raw?

User avatar
stuward
moderator
moderator
Posts: 6616
Joined: Sat Mar 10, 2007 5:44 pm
Location: Halifax, NS

Post by stuward » Wed Apr 23, 2008 2:00 pm

You will still get a lot of the nutrients. Raw is best but cooked is better than not eating them.

http://www.whfoods.com/genpage.php?tname=george&dbid=61

User avatar
TimD
In Memoriam: TimD
In Memoriam: TimD
Posts: 3129
Joined: Mon Dec 19, 2005 8:04 am
Location: Va Beach, Va

Post by TimD » Wed Apr 23, 2008 2:07 pm

Soups are fine. Yes, the heat destroys some, but the liquid absorbs most of them.
Tim

ironmaiden708
moderator
moderator
Posts: 1115
Joined: Mon Sep 24, 2007 11:27 am
Location: Kibbutz Ketura

Post by ironmaiden708 » Wed Apr 23, 2008 7:31 pm

On top of what they said make sure you drink the broth if you have soup.

Post Reply