The proponents of raw food believe that products’ heat processing destroys them all useful vitamins and minerals. Opponents argue that cooking foods help them to be better absorbed. What foods are healthier to eat after cooking?
Carrots
Carrot – the source of beta-carotene and raw useful stuff goes into our bodies only partially. Heat treatment increases the absorption of beta-carotene from carrots, and in the process of cooking or frying carrots, there are still more antioxidants. To eat a carrot is good both raw and in cooked form.
Spinach
Spinach contains oxalates, which prevent to absorb iron. Raw iron from spinach is absorbed only by 5 percent. Heat treatment of leaves reduces the content of oxalates. It is important not to overcook the spinach while cooking.
Tomatoes
Tomatoes contain antioxidants lycopene. It helps in the prevention of cancer and cardiovascular diseases. When the preliminary heat treatment of tomatoes, lycopene level increases, and it is better absorbed. Also, it is recommended to alternate the consumption of raw and cooked tomatoes.
Asparagus
When asparagus is thermally treated, it increases the bioavailability of nutrients and polyphenols — antioxidants that protect the body from the harmful effects of the environment. Also, when heated in asparagus increases the concentration of vitamin A, beta-carotene, and lutein.
Mushrooms
Mushrooms contain a lot of protein, vitamins, and minerals. Cooking them in oil greatly increases their nutritional value and helps the body to absorb the heavy products.