Leafy vegetables are primarily composed of water. During cooking, water is released from the vegetables either in the form of steam or liquid in the cooking pan (that's what makes the "sizzle" sound when you cook). When water is removed from the plants, there is simply not much left, so they appear to "shrink".
To help the release of water, you can add salt, which helps to draw out the moisture.
Veggies are healthy cooked, and uncooked. However, cooking vegetables does cause some of their nutrients to leach out into the water they are cooked in. Steaming or roasting doesn't cause as much loss.
Depends on what foods you eat, a lot of vegetables have antioxidants which inhibit the growth of free radicals in the body ,which are a major source of cancer. The best vegetables to eat are broccoli, green leafy vegetables and sprouts.
Only slightly: fried vegetables will contain a lot of added fat and calories from the frying. Baked, roasted, boiled, or steamed vegetables won't have as much of that problem. In some cases, cooked vegetables are more nutritious (e.g. corn). However, these differences are minor.
People don't shrink, idiot.
Antarctica is a continent, and as such, does not shrink.
Depending on the temperature of the water and if you dried them or not will determine how much they will shrink.
yes...but barley it depends on what you shrink and for how long and also how much % of it is cotton....but it should shrink
Yes, they are. Wash them well, and consider peeling them if it's not too much trouble.
Pima cotton will shrink as much as other cottons. Many cotton tops are prewashed for softeness, which should pre shrink them. If not preshrunk and 95-100% cotton, typically pants can shrink up to an inch in length.
A strainer is a good tool to separate things from the water. This is a net-like shape that is attached to a handle, much like a ladle with holes.
adults usually shrink like half an inch per decade
vegetables do not have fat