Not all foods are more nutritious raw. Cooking certain foods can enhance their nutrient availability and health benefits.
Check out PART 2 of 5 Foods That Are More Nutrient-Rich When Cooked.
1. ASPARAGUS:
- Nutrient: Antioxidants
- Benefit: Cooking asparagus helps break down the cell walls, which makes nutrients like ferulic acid more accessible and aids in digestion!
2. BEANS AND LENTILS:
- Nutrient: Protein and Iron
- Benefit: Cooking beans and lentils improves the digestibility of their protein and iron content while also reducing anti-nutrients like phytic acid, which can hinder mineral absorption.
3. GARLIC:
- Nutrient: Allicin
- Benefit: Cooked garlic enhances the availability of allicin, a compound known for its potential anti-inflammatory and heart health benefits. To maximize allicin content, crush or chop garlic before cooking.
4. OATS
- Nutrient: Beta-Glucan
- Benefit: Cooking oats enhances the availability of beta-glucan, a soluble fiber that is beneficial for heart health.
5. BROCCOLI:
- Nutrient: Indole and Sulforaphane
- Benefit: Light steaming can enhance the availability of sulforaphane, a compound with potential anti-cancer properties, while still retaining its other nutrients.
Check out PART 1 of Foods That Are More Nutrient-Rich When Cooked.
