-IBIS-1.5.0-
rx
patient handout (nutrition)
steaming vegetables, directions for
nutrition
definition
Directions for steaming vegetables
vegetable: minutes
asparagus: 5
beans (green, lima, string): 5
bean sprouts: 1-2
beet greens: 3-5
beets, quartered: 15
black radish, 1/2" slices: 5
broccoli: 5
Brussel sprouts: 5
cabbage, quartered: 5
carrots, 1/2" slices: 5
cauliflower, whole: 5
celery: 3-5
chard: 1-2
chickory: 1-2
chives: 2-3
collards: 1-2
corn, kernels: 3
dandelion greens: 1-2
eggplant: 5
garlic: 5
Jerusalem artichokes: 8
kale: 1-2
leeks: 5
lettuce: 1-2
mint: 1-2
mushrooms: 2
mustard, fresh: 1-2
okra: 5
onions, whole: 5
parsley: 1-2
pea pods: 3
peas: 3-5
peppers (chili, green): 2-3
potatoes, sweet, 1/2": 15
potatoes, white, 1/2: 10
pumpkin: 5
radishes: 5
rhubarb: 5
romaine lettuce: 1-2
rutabagas: 8
spinach: 1-2
squash (acorn, spaghetti): 5
squash (summer, zucchini): 3
tomatoes: 3
turnips, quartered: 8
water chestnuts: 8
watercress: 1-2
When steaming vegetables, make certain the steamer basket is above the level of the water and the water is boiling rapidly before the vegetables are covered and the timing begins.
Once the vegetables are steamed, place them under cold running water. This stops the cooking and preserves the texture and color.
The times given above will result in crisp-tender vegetables which have retained much of their nutritional value.
(Thom, p. 74)
footnotes