SandwichShortOfAPicnic
Legendary Member
Maybe. I’ve never seen a greenish tint from cooking asparagus, it’s just not in the water long enough.I understand that the heat does destroy nutrients, but no one can convince me (when I see the water develop a slight greenish tint) that vegetables don't lose nutrients into the liquid when boiled.
Mind you my saucepans are black so that might have something to do with it
As you know the rawer the veg the higher the vitamin content so I focus mainly on getting veg cooked fast.