Some raw food advocates believe that cooking destroys all the beneficial vitamins and minerals in food. However, opponents argue that heat treatment can actually improve digestion and nutrient absorption. So, which foods are better for you when cooked?
Carrot
5 Delicious Foods That Become Healthier After Cooking
Carrots are rich in beta-carotene, but when eaten raw, only a portion of this nutrient is absorbed. Cooking enhances the absorption of beta-carotene, and the antioxidant content actually increases during boiling or frying. For optimal benefits, it's best to enjoy carrots both raw and cooked.
Spinach
5 Delicious Foods That Become Healthier After Cooking
Spinach contains oxalates, which hinder iron absorption. In its raw state, only about 5% of the iron in spinach is absorbed by the body. Heating the leaves reduces oxalate levels, making iron more available. Just be careful not to overcook the spinach.
Tomatoes
5 Delicious Foods That Become Healthier After Cooking
Tomatoes are packed with the antioxidant lycopene, which helps prevent cancer and cardiovascular disease. When tomatoes are heated, their lycopene content rises and becomes easier for the body to absorb. It's a good idea to eat tomatoes both raw and cooked.
Asparagus
5 Delicious Foods That Become Healthier After Cooking
Cooking asparagus increases the bioavailability of its nutrients and boosts the levels of polyphenols—antioxidants that shield the body from environmental harm. Additionally, heating asparagus raises the concentrations of vitamin A, beta-carotene, and lutein.
Mushrooms
5 Delicious Foods That Become Healthier After Cooking
Mushrooms are loaded with protein, vitamins, and minerals. Cooking them in vegetable oil greatly enhances their nutritional value and aids the body in digesting this hearty food more easily.
Stay healthy!
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