Which vegetables are healthiest when eaten raw: the disadvantages of heat treatment
Much has been said about the dangers of eating raw vegetables. It is believed that heat treatment facilitates the process of digestion and absorption of nutrients.
But in some cases this scheme does not work, and vegetables lose some of their beneficial properties.
Tufts University researchers found out which vegetables are healthier to eat raw and why.
The results of the work were published by the scientific publication MedicalXpress.
Disadvantages of heat treatment
1. Boiled carrots, like other vegetables or fruits, lose vitamin C.
Because of this, it becomes less beneficial for the immune system and skin, but at the same time more beneficial for vision – its beta-carotene content increases.
2. Broccoli and kale are recommended to be eaten raw or steamed.
This method preserves vitamins.
3. The same is true for bell peppers.
Scientists have found that the nutrients in fruits and vegetables are lost no matter how they are processed.
These changes are most pronounced with prolonged heating, as with vitamin C.
The content of B vitamins is affected by cooking vegetables in water.
But if you have to eat vegetables raw, you need to remember that fat-soluble vitamins A, D, E, K, as well as substances such as beta-carotene and lycopene are absorbed better with vegetable oil, avocado or nuts.
