Here are some tips to minimize the damage in the vitamin vegetables:

1. Peeled (potato and carrot) should be done at least, not to take too many vitamin that there is near the skin.
2. Washing vegetables should be done before the cut is not so much to do with vitamin.
3. Cutting should be done with medium or large size. The small size of the material, the more vitamins and minerals that soluble when washed.
4. Cooking is done with a little water as possible. When soup vegetables, try not to throw them away, because the nutrient content of the soluble in the water stored in the solution.
5. Avoid cooking with high temperature in a long time, because it can damage these vegetables in nutrition.
6. Leave the pot boil to open during the acid vapor, so vegetables do not brown in color.
7. At the time of stir-fry vegetables, use vegetable oil. stir-fry very well done to soluble Vitamins A, D, E and K in vegetables, so easy to become absorbed in the body.