Tips

Superfoods to Eat Raw, Not Cooked.

"Cooking certain foods can result in a significant loss of essential nutrients and can also diminish their taste. This includes vegetables such as broccoli, bell peppers, and onions, as well as fruits and chocolate. In fact, research suggests that cooking these foods can result in a loss of up to 50% of their nutrients. For example, raw broccoli is rich in vitamin C, but cooking it can reduce its vitamin C content by over a third. Similarly, the heat can break down the delicate flavonoids in bell peppers, reducing their health benefits. As for onions, cooking them can cause a loss of quercetin, a powerful antioxidant. Fruits are also susceptible to nutrient loss when cooked, as the heat can destroy their vitamin content and alter their natural sugars, affecting both their nutritional value and taste. Lastly, chocolate, when heated, can undergo a chemical change that affects the structure of its cocoa butter, resulting in a grainy texture and a loss of its smooth, creamy mouthfeel."

Administrator

11 August, 2024

Some Vegetables

– Turnips lose 25% of their folate when cooked, a vital nutrient for brain health and preventing birth defects.

– Broccoli is packed with vitamin C, calcium, potassium, and protein, as well as antioxidants and the compound sulforaphane, which fights cancer, lowers blood pressure, improves heart health, and boosts the immune system. Cooking it destroys these valuable nutrients, so it’s best enjoyed raw.

– Raw onions contain Allicin phytonutrient, which suppresses appetite, and compounds that prevent cancer, boost heart health, and treat high blood pressure.

– Red bell peppers are rich in powerful antioxidants and are an excellent source of Vitamin B6, Vitamin E, and magnesium. Avoid cooking them at high temperatures to preserve their nutritional benefits.

Fruits

Researchers advise against eating dried fruit, as the nutritional value is reduced due to the loss of vitamins and minerals. Fresh berries and citrus fruits, in particular, are packed with vitamins and antioxidants, so it’s best to eat them raw.

Coconut water, a great source of electrolytes and minerals, is often used in stews. However, this is a waste of the coconut’s nutritional value.

Garlic

Like onions, garlic contains Allicin phytonutrient, so it’s best consumed raw. Eating raw garlic also provides the body with pure garlic oil, which has cancer-fighting, anti-flu, and anti-inflammatory properties.

Chocolate

Raw cacao is packed with nutrients and antioxidants, providing energy and supporting weight loss by suppressing appetite. Chocolate, a processed form of cacao, has significantly reduced nutritional value, so it’s best to avoid cooking it at high temperatures to preserve what nutrients remain.

Putting taste aside, the way you consume certain foods can affect nutrient absorption. So, pay attention to how you prepare and cook your meals to get the most out of your nutrition!

Source: tinbaihay.net