Bitter melon
Bitter melon, also known as bitter gourd or bitter cucumber, is a type of plant that contains a very valuable nutrient called oxalate acid. This active ingredient helps to reduce the absorption of iron and calcium in the vegetable, but it will be completely dissolved under high temperatures.
Therefore, when cooked, the body will absorb iron and calcium to the maximum, especially helping children increase their height.
Mushrooms
When cooked, mushrooms become easier to digest, even ensuring safety and nutrition. At high temperatures, toxins in mushrooms will be destroyed completely.
Not only that, but mushrooms also contain many nutrients such as potassium, niacin, zinc, and magnesium, which will double during the cooking process.
Tomatoes
Many people like to eat raw tomatoes, but research shows that tomatoes will have about a 35% increase in lycopene when cooked. Lycopene is one of the antioxidants responsible for the color of tomatoes and helps to fight against various cancers, including prostate, pancreatic, cervical, breast, and lung cancer, as well as other diseases like heart disease. To maximize the effects of lycopene, you should cook tomatoes until they are fully ripe.
Carrots
Carotenoids are powerful antioxidants in carrots, and they increase by 14% when boiled or steamed at high temperatures.
Asparagus
Asparagus contains a lot of nutrients, but they can only be absorbed by the body when they are fully cooked. Cooking asparagus will increase the level of phenolic acid, a factor related to reducing the risk of cancer.
Mung beans
Cooked mung beans have more benefits in reducing cholesterol compared to raw mung beans. The best way to preserve the antioxidant properties of mung beans is to grill, microwave, steam, or stir-fry them, rather than boiling or pressure cooking them.
Struggling to slice watermelon? It’s because you haven’t mastered the art of cutting it yet.
Let’s try cutting watermelon in these 3 ways, and you’ll see how much easier it is.
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The more mature the vegetables are cooked, the higher the nutrient content, children who consume them grow taller and stronger.
There are some types of vegetables that can be eaten raw and still provide the same nutritional value as they originally have. However, there are some types that need to be cooked thoroughly, even cooked well in order to fully utilize their benefits.
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