Bina Vegetable
Bina vegetable, also known as water spinach or swamp cabbage. In this type of plant, there is a very valuable nutrient, which is oxalate acid. This active ingredient helps reduce the absorption of iron and calcium in vegetables, but it will be completely broken down at high temperatures.
Therefore, when cooked, the body will absorb iron and calcium to the maximum extent, especially helping children increase their height.
Mushroom
When cooked, mushrooms become easier to digest and ensure safety and nutrition. Because at high temperatures, toxic substances in mushrooms will be completely destroyed.
Not only that, mushrooms also contain many nutrients such as potassium, niacin, zinc, magnesium, which will double during the cooking process.
Water Spinach
Water spinach, also known as bina vegetable. This vegetable is highly regarded because it contains a good amount of nutrients for human health. However, water spinach contains oxalate acid, an active ingredient that reduces the absorption of calcium and iron.
Therefore, you need to cook the water spinach thoroughly at a high temperature to destroy this active ingredient. When this substance has been destroyed, the process of absorbing nutrients is also more effective.
Carrot
Carotenoids are very strong antioxidants in carrots, and they will increase by 14% when boiled or steamed at high temperatures.
Asparagus
Asparagus contains a lot of nutrients, but only when cooked thoroughly can the body absorb them. Cooking asparagus will increase the level of phenolic acid, a factor related to reducing the risk of cancer.
Mung Bean
Cooked mung beans have more benefits in lowering cholesterol than raw mung beans. The best way to preserve the antioxidants of mung beans is to grill, cook in a microwave, steam, or fry them, rather than boiling or pressure cooking.
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