Raw or boiled vegetables?
The benefits of eating vegetables are many and they increase when you eat them raw or boiled.
Many people believe that raw vegetables contain more nutrients than cooked vegetables, but this depends on the type of nutrient.
While eating raw vegetables gives you plenty of vitamins and minerals, cooking certain vegetables improves their nutrients.
Benefits of eating vegetables depending on their type of cooking:
- Carrots: When boiled, they contain more vitamin A, lutein and vitamin K than raw carrots.
- Onion: Eat it raw, as it is highly antiseptic and effective against tuberculosis and bacterial infections such as cystitis.
- Broccoli: Raw helps prevent cancer and ulcers. When cooked, it allows you to take advantage of other nutrients that fight precancerous cells.
- Mushrooms: Choose to eat them boiled. Once they come into contact with heat, they release more potassium.
- Spinach: It is better to eat them boiled, so you will absorb the iron, calcium and magnesium they contain.
- Red bell peppers: Serve raw in salads. Not only will you get the most out of their flavor, but you will get all the vitamin C they contain.
- Tomatoes: It is better to eat them boiled since their antioxidants are better absorbed. This helps prevent cancer and other chronic diseases.
- Kale: It's packed with vitamin C when kept raw.
- Garlic: This is a super food that is also recommended to consume raw. It is an excellent source of antioxidants and an aid in the control of blood pressure.
Depending on the tastes and possibilities, some measures can be taken to make better use of the nutrients. A good alternative is also to boil the vegetables vigorously for a couple of minutes. The trick is not to cook them for a long time. You have to reduce the cooking time and use small amounts of water.
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