There is a certain trend about organic produce -- the raw the better.
It is true for some. But for others, you're better off doing it the old-fashioned way.
For veggie lovers out there, the question of what is nutritionally superior between raw or cooked is still pretty much up in debate.
Raw veggies should be consumed in abundance, but so should sautéed, steamed, grilled, and roasted ones, as research shows that cooking can actually break down tough cell walls
and make nutrients easier to absorb.
Here are 5 veggies that are best served cooked.
Carrots are best known for their beta-carotene compound which is converted into vitamin A inside the body that is essential for good vision, immune health, and healthy skin. Cooking carrots increases the amount of beta-carotene your body is able to absorb.
Limiting yourself to eating fresh tomatoes could also mean that you're only getting about 4% 4% of the powerful antioxidant lycopene that this veggie-like-fruit has to offer. Once they're cooked, however, the lycopene becomes much easier for our bodies to utilize.
Don't buy in to Popeye's sudden surge when eating raw spinach, because cooking spinach keeps folate levels constant. Why is that good? When steamed, a whole bunch of spinach wilts down to just a little bit. It means you can eat more of them and consume more folate as a result.
These green stalks are super high in cancer-fighting vitamins like vitamins A, C, and E, as well as folate. But the thick cell walls make it hard for our body to absorb these healthy nutrients. Cooking asparagus breaks down its fibrous cells so that we can absorb more of the vitamins.
Eating raw pumpkin isn't exactly normal, and it is best to consume it cooked. Like carrots, pumpkin contains beta-carotene which is easier to absorb when heated.
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