his How To Kids Love to Eat Vegetables & Benefits healthy

Jakarta, because it tastes bitter or unpleasant sometimes, a lot of children who refuse to eat vegetables, despite high nutrient contained in a food that the average green color. But a new study from Australia emphasized that the key to overcome lies in processing vegetable itself.
According to researchers, children will be more fond of eating vegetables if the food is cooked in duration mediocre, not too fast or too slow.
This conclusion was obtained after the researchers asked 82 boys and girls aged 5 and 6 years old. Most respondents claimed to prefer broccoli and cauliflower if cooked with medium duration (6-8 hours) than cooked with shorter duration (2-3 min) or longer (10-14 minutes).


This condition remains valid even though the majority of respondents reported not like or eat lots of vegetables.
Children also prefer steamed rather than boiled broccoli, but on average the respondents claimed to not have a favorite method for processing cauliflower. Moreover, steamed broccoli in a longer time to be more bitter taste so normal that the kids did not like it. Instead, cauliflower would be too bitter even cooked for too long.
"So the level of son preference to vegetables as a whole tend to be influenced by the flavors and textures. Because on the basis of this study, the children seem to prefer vegetables that are medium texture and texture of this kind can only be obtained with a processing time of mediocrity," said researcher as reported from MyHealthNewsDaily, Saturday (16/02/2013).
In addition, the steaming method also proved to retain more nutrients contained in vegetables than if the vegetable is boiled. For that, because children also prefer the taste of vegetables, steamed, researchers suggest that parents prefer steaming vegetables instead of boiling them to get their children to eat vegetables hooked.
The study was conducted by a team of researchers from the Commonwealth Scientific and Industrial Research Organisation and will be published in the journal Food Quality and Preference