Stems, leaves and stalks in vegetable drinks

I’ve been making some vegetable/fruit drinks since our daughter gave us a sample a few weeks ago.  She has a “Nutri-bullet” but I’ve been using my blender, and I think the texture is about the same, but takes a little longer and a few extra spins on “puree.” Also, for easier digestion, I first zap the kale and spinach in the microwave.  Contrary to popular belief, microwaving doesn't kill nutrients in vegetables. In fact, it may outrank steaming when it comes to retaining antioxidants. Raw isn’t necessarily better when it comes to vegetables. 

“Many people think raw vegetables are more nutritious than cooked, but that's not the case. Cooking vegetables breaks down the plants' cell walls, releasing more of the nutrients bound to those cell walls. Cooked vegetables supply more antioxidants, including beta-carotene, lutein and lycopene, than they do when raw.

Cooked vegetables also deliver more minerals. Spinach, beet greens and Swiss chard are high in calcium, but a compound called oxalic acid binds with calcium. Heating releases bound calcium, making more of the mineral available for the body to absorb. Cooking vegetables also increases the amount of magnesium and iron that are available to the body.”  https://www.theglobeandmail.com/life/health-and-fitness/health/leslie-beck-how-to-keep-the-vitamins-in-your-veggies/article23900957/

She removes the tough stem, but I think they have the better nutrition, so I looked it up.  Whether cooked or raw, the stems are closer to the earth’s nutrients.    The one I had today was kale, baby spinach, carrot juice, banana and frozen pineapple.  Now, it sort of looks like the contents of a baby’s diaper, but tastes fine.

“Stalks and stems (broccoli, cauliflower, chard): Broccoli stalks contain more fiber, vitamin C, and calcium than the florets we’re used to eating, while Swiss chard stems are rich in glutamine, an immune-boosting amino acid.

How to use: Peel and slice broccoli or cauliflower stalks and you have a sweet, crunchy snack, perfect for dipping in hummus – or try this Broccoli Stem Soup. Swiss chard stems are a bit tougher, so simmer in stocks to tenderize.”

https://blogs.webmd.com/food-and-nutrition/2012/08/stems-stalks-leaves-and-peels.html