Health & Life

5 Types of Vegetables That Are More Nutritious the Longer You Cook Them: Be Careful with Overcooking, It Can be Toxic

Don't skip these nutrient-rich vegetables that become even more valuable when cooked thoroughly.

17 December, 2023

170

Bina Vegetables

This vegetable, known as duckweed and pak choy, is highly nutritious because it contains a valuable nutrient called oxalate acid that is good for your health. These compounds help reduce the absorption of iron and calcium in vegetables, but are completely broken down at high temperatures, which is good for your health. Therefore, the more cooked this vegetable is, the better your body will absorb iron and calcium, especially helping children in their growth. Therefore, when preparing this vegetable, the longer it is cooked, the better it is for your health.

Mushrooms

The more cooked mushrooms are, the easier they are to digest and the more their nutrients are preserved. When cooking mushrooms at high temperatures, toxins in mushrooms are completely destroyed. Moreover, mushrooms contain many nutrients such as potassium, niacin, zinc, magnesium, which increase during the cooking process. On the contrary, if mushrooms are undercooked, they can cause poisoning and affect your health.

Carrots

Carrots contain a powerful antioxidant called carotenoids, which increases by up to 14% when boiled or steamed at high temperatures. Therefore, when cooking carrots, it is necessary to cook them thoroughly to make the dish more appealing. In addition, well-cooked carrots are rich in vitamin A, which is good for your eyes.

Asparagus

Asparagus contains a lot of nutrients, but they can only be absorbed by the body when cooked thoroughly. Cooking asparagus well increases the level of phenolic acid, a factor related to reducing the risk of cancer. Moreover, thoroughly cooking asparagus will make your dish much more nutritious.

Mung Beans

Cooked mung beans have more benefits in lowering cholesterol compared to raw mung beans. Therefore, the best way to retain the antioxidant properties of mung beans is to grill, cook them thoroughly in a microwave, or stir fry them, rather than boil or pressure cook them.