We are talking about products that, after cooking, lose most of their useful properties.
Beet
You will receive 30% folic acid less if you decide to boil beets.Tomatoes
Tomatoes are prized for the presence of magnesium and zinc, which are almost completely destroyed after heat treatment.
Bell pepper
Cooked peppers lose a significant amount of vitamin C.
Products that lose their beneficial properties after heat treatment / istockphoto.com
Ginger
In many recipes ginger it is recommended to boil it first, although you will get the maximum benefit when consumed raw. Heat treatment will destroy most of the vitamins and essential trace elements.Asparagus
Unfortunately, heat treatment actually renders the product completely useless.
In its raw form, asparagus contains vitamins A, C, E, K, group B, as well as folic acid.
Broccoli
An excellent source of vitamins A and C, as well as calcium. After cooking in any form, you will get about 40% less benefit.
Products that lose their beneficial properties after heat treatment / istockphoto.com
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