Another horror story about the senselessness of soup appeared on a nearby popular resource. Boiled vegetables, like, lose their "animal share" of vitamins, and only useful fiber remains intact.
For some reason, the guys completely reported it. Let's start with the "animal share". Have you met such a phrase? There is the lion's share. That is most of it. There is a horse dose when the dose is greater than for a human. Probably, the guys meant the lion's share.
Water soluble vitamins
In fact, water-soluble vitamins like ascorbic acid or vitamin B1 are degraded to some extent by heat treatment, but not completely destroyed. Heat treatment reduces their number, but they do not disappear.
Fat-soluble vitamins
Fat-soluble vitamins like vitamin A or vitamin K are usually not damaged by cooking.
Cellulose
The guys write that healthy fiber is not damaged. Everything is very complicated here.
Certain types of starch, when heated, turn into ballast like fiber.
Some varieties of soluble fiber break down during cooking, and some will grow larger.
Insoluble fiber, which our intestines need as ballast, can also increase or decrease during cooking. It all depends on the type of product and the method of preparation.
Guys are wrong about fiber resistance. It can collapse. But sometimes it only helps. For example, the concentration of other nutrients increases.
Antioxidants
In addition to vitamins, minerals and fiber, vegetables also contain substances like antioxidants, which are not entirely clear how they work, but are beneficial for health.
Sometimes these antioxidants are trapped inside the fiber. Cooking breaks down fiber and increases antioxidants.
The most popular example of this magical cooking effect is the increase in lycopene when tomatoes are heated.
It turns out that boiling vegetables can be beneficial.
Iron
This is a separate song. If you stew sour vegetables in an iron bowl, then the iron gets into the dish, and this is useful. Literally a good source of iron. Even the World Health Organization considers iron cookware to be a decent source of iron.
Psychology
Psychologists believe that hot soup in the cold season creates a feeling of comfort. This is some kind of anthropological phenomenon.
Drinking hot drinks also increases empathy. Therefore, negotiations are often held over a cup of tea.
It turns out that you can't get away from the soup. Love for such dishes is in our genes.
Do you like to sip hot?
