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The basic rule for a healthy diet is that vegetables are more useful and the less they pbad heat treatment, the better. But there are exceptions. All vegetables are not very useful when they are eaten raw. Here are 4 vegetables that are better to cook:
Mushrooms
Mushrooms are rich in a number of important nutrients. They are the only vegetable that is a source of vitamin D. They are rich in antioxidants, selenium and iron
It is good that they undergo heat treatment because raw mushrooms can sometimes contain small amounts of toxins that are destroyed during cooking
Carrots
Cooked carrots have higher levels of beta-carotene. Our body converts beta-carotene into vitamin A, which plays an important role in visual health, reproduction, bone growth and regulation of the immune system
If we eat raw, it absorbs only 10% of beta-carotene . Tomatoes
Tomatoes are rich in antioxidant lycopene, which prevents cancer and cardiovascular disease. Heating tomatoes for 30 minutes at 90-95 ° C increases the amount of lycopene by 35%
Spinach
Spinach contains a large amount of oxalic acid which blocks the absorption of iron and calcium but degrades at high temperatures. It is therefore best to place it in boiling water for a short time and cool it immediately afterwards. This reduces the oxalic acid content in spinach.
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