2. Carrots
Cooking carrots break down their tough cellular walls. It’s hard to properly chew carrots and optimally benefit from the beta-carotene content. In the body, beta-carotene is converted to vitamin A, which is beneficial for bone health, the immune system, and vision. According to a 2008 report in the Journal of Agriculture and Food Chemistry, boiling or steaming carrots made its antioxidants, most notably carotenoids, more ready available to the body.
3. Cruciferous Vegetables
Cruciferous vegetables contain some chemicals that block the production of the thyroid hormone in the body. Hypothyroidism can cause you to gain weight, get cold hands and feet, become fatigued, reduce your libido, turn your hair dry, and cause constipation. By cooking cruciferous vegetables, you reduce this effect by some two-thirds. Cruciferous vegetables include arugula, broccoli, kale, cauliflower, cabbage, turnips, collard greens, bok choy, Brussels sprouts, radishes, rutabaga, and watercress.
4. Leafy Greens
Oxalic acid is found in many leafy greens and can be an irritant. It also blocks iron and calcium absorption. By lightly steaming or cooking greens, oxalic acid is reduced in foods like spinach and chard.
Cooking corn increases its antioxidant activity; when the ability to quench free-radicals was measured, cooked corn outperformed raw corn by between 25 to 50 percent! Cooking corn releases a phytochemical called ferulic acid, which is an anti-cancer superstar. Ferulic acid is present in tiny amounts in most fruits and vegetables, but it is found in very high amounts in corn. Cooking corn helps increase your body’s absorption of ferulic acid by a gargantuan 500 to 900 percent.
<<<<<<<<Previous
Sources
http://ecosalon.com/4-types-of-fruits-and-vegetables-better-for-you-cooked-than-raw/
http://www.vegetariantimes.com/blog/4-plant-foods-you-should-cook-before-eating/
No comments:
Post a Comment