Tip & Trick of retaining vegetable colours

 If colours of vegetables are wanted to be retained...

* The vegetables such as cabbage, carrots, green peppers, spinach, spring onions, etc should be the last ingredients to be added in food like jollof rice, jollof spaghetti, vegetable soup, sauce,  etc and the pot or pan shouldn't be covered. If not the steam will cook it and it will lose it's colours.