Raw foodists believe that heat treatment of products destroys everything useful in them: vitamins, trace elements. Opponents argue that cooking foods helps them digest better. What foods are healthier to eat after cooking?
Carrots are a source of beta-carotene and in their raw form the useful substance enters our body only partially. Cooking increases the absorption of beta-carotene from carrots, and even more antioxidants appear in carrots during cooking or frying. It is recommended to eat carrots both raw and cooked.
Spinach contains oxalates that interfere with the absorption of iron. In its raw form, iron from spinach is absorbed by only 5 percent. Heat treatment of the leaves reduces the oxalate content. The main thing is not to overcook the spinach while cooking.
Tomatoes contain the antioxidant lycopene. It helps in the prevention of cancer and cardiovascular disease. With the preliminary heat treatment of tomatoes, the level of lycopene in them increases and it is better absorbed. It is also recommended to alternate between eating raw and cooked tomatoes.
When asparagus is thermally processed, it increases the bioavailability of nutrients and the content of polyphenols – antioxidants that protect the body from the harmful effects of the external environment. Also, when heated in asparagus, the concentration of vitamin A, beta-carotene and lutein increases.
Mushrooms contain a lot of protein, vitamins and minerals. Cooking them in vegetable oil significantly increases their nutritional value and helps the body absorb the heavy food.
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