Use
____________________
that
are
as
____________________
as
possible
.
____________________
in
a
cool
place
with
minimum
____________________
to
light
.
Wash
vegetables
whole
,
before
____________________
,
as
near
to
____________________
time
as
____________________
.
____________________
and
cut
as
near
to
cooking
time
as
possible
.
Some
____________________
are
destroyed
by
____________________
and
light
.
Cook
as
____________________
as
possible
.
____________________
vegetables
when
cooked
.
Avoid
____________________
them
in
____________________
.
Water
____________________
B
and
C
vitamins
are
____________________
vulnerable
.
