These 5 Vegetables Are Healthier When Cooked Than Raw: It Turns Out This Will Be a Discovery for Many
Contrary to popular belief, not all plant foods lose their beneficial properties after cooking.
We'll tell you about products that benefit from heat treatment.
Which foods are healthier when cooked?
Firstly, tomatoes. After heat treatment, they contain more antioxidants, which strengthen the immune system and normalize blood pressure.
Secondly, mushrooms. When heat-treated, the toxic substance agaritine is destroyed in mushrooms and the amount of antioxidants and potassium increases.
Thirdly, carrots. When cooked, they contain more vitamin A. To get the maximum benefit, carrots should be consumed with fats (oil, nuts, fish).
Fourth, pumpkin. Heat treatment increases the content of vitamins A and E, minerals and antioxidants in pumpkin.
Fifth, asparagus. Cooked asparagus contains higher levels of vitamins E and B9.
Earlier we talked about which foods are harmful to eat with cottage cheese.
