It’s quite a common belief that vegetables are healthier when consumed raw. However, this isn’t always true, as there are some veggies that are better for you when cooked! Here’s a list with some examples of veggies that are healthier when cooked:
When cooked, tomatoes lose a lot of vitamin C. However, cooking them significantly increases the levels of lycopene, a very powerful antioxidant which has been linked to lower risks of chronic diseases such as cardiovascular disease and cancer.
Cooked carrots have higher levels of the antioxidant beta-carotene. The body converts this substance into vitamin A, which protects eye health, bone growth, reproduction, and supports the immune system.
It should be mentioned that any form of cooking carrots is fine except frying, which actually lowers the nutrient level significantly.
Cooking asparagus helps break down the cell walls so we can really benefit from all of the nutrients such as vitamins A, C and E. The heat also increases the level of antioxidants, and the amount of phenolic acid which is linked to a lower risk of cancer.
For one, spinach shrinks when you cook it, meaning you are likely to eat much more of it when cooked!
Additionally, cooking it reduces the amount of oxalic acid, a substance which inhibits the absorption of iron and calcium. Cooking it also increases levels of vitamin A and E, protein, fiber, zinc, magnesium, thiamine, calcium, iron, and folate.
Red peppers contain vitamins that decrease with heat, however the heat also breaks down the cell walls, making it much easier for your body to absorb the nutrients.
If you lightly saute them in olive oil, you will absorb more nutrients than if you eat them raw. The antioxidants in peppers increase when they are cooked, plus you’ll get a good dose of vitamin A.
Mushrooms are packed with antioxidants! Heating them drastically increases the amount of nutrients such as zinc, potassium,magnesium, niacin and enhances the antioxidant levels.