When boiled, many vegetables give all their nutrients to the broth, so they are recommended to be eaten raw. But some become healthier if you heat them, so they will do much more good. What are these vegetables?
Tomatoes
Tomatoes contain the antioxidant lycopene, which helps the body fight cancer and improves heart function. And the higher the temperature treatment of tomatoes, the more lycopene they release. Boiled tomato juice, tomato sauces and pastes, sun-dried tomatoes – all this is a huge benefit, which is inferior to fresh tomatoes.
Cabbage
When boiled, cabbage will give all its vitamins to water, but cooked it is healthier than raw. It can be stewed or steamed to preserve the antioxidants and carotene in cabbage. Another way to maximize the health benefits of cabbage is to ferment it, which will give you an inexpensive salad that’s high in vitamin C.
Carrots
Carrots are high in beta-carotene, which the body converts into vitamin A. It fights wrinkles and promotes eye health. Heat treatment of carrots with the addition of fats increases their value, and vitamin A, as a fat-soluble one, is absorbed much better.
Beetroot
Raw beets are very healthy, especially due to their anthocyanins and flavonoid content. But from boiled beets, minerals are absorbed by the body more easily, and it is the boiled vegetable that gives the therapeutic laxative effect: the liver, blood and kidneys are cleansed.
Spinach
Spinach contains elements such as calcium, iron, magnesium, beta-carotene, lutein, and many antioxidants. Unbeknownst to those who make spinach pie fillings, they greatly increase the chances of absorbing all of these beneficial nutrients.