The nutritional value of vegetables rises when they are cooked rather than simply eaten raw.
Nutritionists are stating that cooking certain vegetables can help break down extra nutrients for the body to absorb. Splitting up these fibres whilst boiling vegetables can free plenty of minerals to be absorbed.
Benefits of cooking vegetables :
- Cooking asparagus will increase nutrient bioavailability
- Cooked tomatoes benefit from lycopene, tomatoe fruit has also been credited for helping to reduce risks of prostate cancer.
- Spinach contains both fibre and oxalates to make up its iron and calcium resource
- Cooked mushrooms are excellent for your diet containing plenty of vitamins and minerals, however, watch out on the oil and butter you add onto the pan
- Cooked carrots are rich in carotenoids
- Boiling carrots can expand the antioxidant carotenoid content
- Avoid overcooking vegetables as too many vitamins are lost otherwise
- Dark chocolate is fantastic for preventing risks of heart disease
- Within tea and red wine there is beneficial antioxidant properties
Important : Gently cooking rather than boiling and overcooking is sometimes believed to be best solution as the nutrients of the vegetables won’t just be washed away when drained.
It is said that many of the nutrients within fruit and vegetables are trapped within their cell walls and only cooking them will help free these nutrients, making it more easy for the body to absorb.