The cooked vegetables above the amount of polyphenols and vitamins, writes lenta.ua
Read to the end to get the most useful information.
The notion that the thermal treatment negates the positive properties of certain foods, not true in all cases. It also happens that due to the preparation of the product can improve its subsequent digestibility of the body.
1. Carrot
This is true for carrots, serving as a source of beta-carotene. If eaten raw vegetables, beneficial agent goes into the body only partially, whereas the thermal treatment generates large amounts of pigment.
2. mushrooms
Mushrooms contain vitamins, protein and many minerals. When the product cooking in oil its nutritional value increases and the body is easier to digest a heavy meal.
3. Spinach
Spinach is rich in oxalates that prevent iron absorption. Topically in the form of its digestibility metal cheese it is only 5%, but after preparation of the figure increases.
4. tomatoes
By thermal treatment not less useful will and tomatoes containing lycopene. Last is effective for the prevention of cancer and cardiovascular diseases. Processing can increase the levels of lycopene in tomatoes increases and its digestibility.
5. Asparagus
In asparagus due preparation can increase the volume of polyphenols, and more increasing concentrations of vitamin A and lutein.
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