1. Spinach:
Cooked Vegetables Retain Nutrients
Spinach, or spinach beet, is a powerhouse of nutrients, including oxalic acid. This compound reduces iron and calcium absorption, but it’s completely broken down when heated, allowing for maximum absorption by the body, especially beneficial for children’s growth.
2. Mushrooms:
Cooking mushrooms makes them easier to digest, and it’s safer too. The heat breaks down and eliminates any toxins present. Additionally, the cooking process doubles the amount of beneficial nutrients like potassium, niacin, zinc, and magnesium.
3. Carrots:
Carrots contain carotenoids, powerful antioxidants that increase by 14% when boiled or steamed.
4. Asparagus:
Cooking increases the antioxidant content of asparagus by 16% and doubles the amount of beneficial phenolic acid, reducing the risk of certain diseases.
5. Tomatoes:
Cooking Tomatoes Retains Their Nutritional Value
Cooking tomatoes increases the levels of lycopene, a powerful antioxidant that protects cardiovascular health.
6. Broccoli and Cabbage:
Cooking broccoli and cabbage makes them easier to digest and activates enzymes that boost the immune system.
7. Potatoes:
Potatoes are rich in starch, vitamins, carotene, and potassium. Cooking them helps prevent spikes in blood sugar levels.
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