Some vegetables provide their full nutritional value when eaten raw, while others need to be cooked, or even thoroughly cooked, to maximize their benefits:
Cooked Vegetables Rich in Nutrients
Kale
Kale is best for you when it’s steamed since it deactivates enzymes that prevent your body from using iodine, which is needed for your thyroid to help regulate your metabolism.
Spinach
Spinach, also known as leaf spinach and spinich, contains an extremely valuable nutrient, oxalic acid. This active ingredient helps reduce the absorption of iron and calcium in vegetables. However, it is completely broken down at high temperatures. It is degraded at high temperatures.
Spinach is Nutritious for Young Children
As a result, when cooked, the body will absorb iron and calcium optimally, especially helping children to increase their height.
Mushrooms
When mushrooms are cooked, they become easier to digest and even safer and more nutritious. Because at high temperatures, the toxins in mushrooms will be completely broken down and destroyed.
Not only that, but mushrooms also contain many nutrients such as potassium, niacin, zinc, and magnesium, which will double during the cooking process.
Swiss Chard
Swiss chard, also known as spinach beet, is highly valued for its nutritional content. However, Swiss chard contains oxalic acid, an active ingredient that can reduce the absorption of calcium and iron.
Therefore, you need to thoroughly cook Swiss chard at a high temperature to break down this active ingredient. When this substance has been broken down, the absorption of nutrients is also more effective.
Swiss Chard is a Nutritious Vegetable When Cooked
Carrots
Carotenoids are very strong antioxidants in carrots and will increase by 14% when boiled or steamed at high temperatures.
Asparagus
Asparagus is packed with nutrients, but the body can only absorb them when they are cooked. Cooking asparagus increases the level of phenolic acids, a factor linked to a reduced risk of cancer.
