Bitter melon
According to nutrition experts, bitter melon, also known as bitter gourd or bitter squash, contains a valuable nutrient called oxalic acid. This compound helps reduce the absorption of iron and calcium in vegetables, but it is completely broken down at high temperatures. Therefore, when cooking this vegetable, it is recommended to cook it thoroughly to maximize its nutritional benefits.
Mushrooms
According to nutrition experts, mushrooms are an ideal food when cooked thoroughly. Cooking mushrooms at high temperatures makes them easier to digest and ensures their safety and nutrition. At high temperatures, any toxins in mushrooms are completely destroyed and eliminated.
Moreover, mushrooms contain a variety of nutrients like potassium, niacin, zinc, and magnesium, which are doubled during the cooking process.
Potatoes
When potatoes are cooked thoroughly, their protein and calcium content, as well as vitamin C, increase significantly, making them highly beneficial for health. However, potatoes are highly nutritious, so those who are overweight or obese should not consume them excessively as they can contribute to weight gain.
White radish
White radish contains various vitamins such as A, E, K, and carotenoids, which are powerful antioxidants found in carrots. The cooking process at high temperatures increases the level of these antioxidants by up to 14%. Cooking white radish at high temperatures also enhances its release of valuable nutrients for good health.
Asparagus
Asparagus contains a wealth of nutrients, but they are only absorbed by the body when cooked thoroughly. Cooking asparagus thoroughly increases the level of phenolic acid, a factor associated with reduced cancer risk. Therefore, it is recommended to cook asparagus thoroughly to maximize its nutritional benefits.
Mung beans
Cooking mung beans thoroughly enhances their cholesterol-lowering benefits compared to raw mung beans. The best way to preserve the antioxidant compounds in mung beans is to roast, microwave, steam, or sauté them, rather than boiling or pressure cooking.
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