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8 foods cooked healthier

It is well known that, when cooked at high temperatures, some foods, especially fruit and vegetables, lose their nutritional values. However, thermal preparation also has a positive side: it destroys the bacteria present in the food and, in some situations, cooking also ensures easier digestion of the food.

8 healthier foods once cooked

Nutritionists have compiled a list of foods that can cause gastrointestinal problems when eaten raw. So they recommend eating them before consumption. Among the most important are:

1. SPINACH

Cotto, spanac contains more beta-carotene than rawand this antioxidant helps prevent cardiovascular disease and lung cancer. It also contains iron and magnesium, but also more lutein, thus preventing cataracts.

It can be cooked the traditional method or steamed, the final version allows the nutrients to remain in the vegetable.

2. TOMATOES

Cooked tomatoes contain three times more lycopene than fresh tomatoes. Lycopene is part of the carotenoid family and is a natural dye that gives food its reddish pigment. At the same time, lycopene is also a powerful antioxidant with beneficial health effects, which can be absorbed more efficiently in the digestive tract when subjected to spa preparation.

This is why the consumption of cooked tomatoes (creamy soups, sauces, etc.) is preferable to fresh ones.

3. CARROTS

Properly cooked carrots retain almost all the nutrients that are so necessary for the body. They are richer in antioxidants and phenols which slow down the aging process of the skin, prevent many diseaseshave a pronounced antispasmodic, antimicrobial and anti-inflammatory effect.

In addition, boiled carrots are a rich source of vitamin A, important for the body, which performs numerous functions: normalizes metabolism, ensures the proper functioning of the sebaceous and sweat glands, increases resistance to infectious diseases and accelerates the healing process. of wounds and burns.

4. CABLE

Once steamed, cabbage fights obesity, prevents the formation of cancer cells, prevents heart disease and provides a high potassium content in the body.

It contains important vitamins, fiber and antioxidants, so it fights colds, improves bone health and even the appearance of hair.

One of the main side effects of eating kale is that it improves heart health thanks to its high levels of vitamin K. In fact, one serving of raw cabbage contains nearly 100% of the nutritional value of vitamin K, while one serving of cooked cabbage contains four times as much!

5. ASPARAGUS

Asparagus is rich in nutrients, fiber, minerals, antioxidants and is extremely low in calories. All of this protects us from free radicals, significantly helps reduce oxidative stress and reduces the aging process.

It is a versatile vegetable that cooks quickly and is very tasty in many combinations (steamed, sauteed or grilledetc).

6. MUSHROOMS

Raw mushrooms contain toxic carcinogenic substances (agaritins). The substances are heat sensitive and can be neutralized in the thermal preparation process. Among the most effective methods to eliminate toxins and other dangers present in mushrooms we find: frying, boiling, steaming.

7. GREEN BEANS

When raw, green beans contain a toxic protein compound called pheasant, substance harmful to gastrointestinal health.

The pod is a rich source of minerals such as magnesium, potassium, and others. Contains a large amount of the recommended daily allowance of vitamins K, C, A, the healthiest way of preparation is steamed / al dente.

8. BROCCOLI

Cooking vegetables can increase the antioxidant activity of broccoli, nutritionists say. High in fiber but low in calories, broccoli promotes digestion, prevents constipation, keeps blood sugar low and prevents overeating. On top of all this, broccoli is also great for weight loss.

Sources:

The sun , She knows

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