25/04/2025
🔥 Does cooking reduce the benefits of vegetables? Not always!
It's not just black and white—some vegetables actually become more nutritious when cooked, while others lose some of their nutrients. Let’s take a look at the examples:
🍅 Tomatoes Cooking increases the absorption of lycopene, a powerful antioxidant that protects the heart and reduces cancer risk.
🍃 Spinach & Beets Cooking reduces oxalates, which block iron and calcium absorption. So when you cook them, your body benefits more!
🫑 Bell Peppers (Red, Yellow, Green) They’re rich in Vitamin C, but heat-sensitive—so it’s best to eat them raw.
🥦 Broccoli & Cruciferous Vegetables Over-boiling can destroy antioxidants and reduce Vitamin C. Opt for steaming or light cooking instead!
🥬 Leafy Greens like Arugula, Basil & Mint Cooking reduces Vitamin C and B vitamins, so it's best to eat them fresh!
Did you know this? Drop a comment with your thoughts or questions! 💬👇