Not all foods are more nutritious raw. Cooking certain foods can enhance their nutrient availability and health benefits.
Check out PART 1 of 5 Foods That Are More Nutrient-Rich When Cooked.
1. TOMATOES:
- Nutrient: Lycopene
- Benefit: Cooking tomatoes enhances the availability of lycopene, a powerful antioxidant that helps reduce the risk of certain cancers and heart disease!
2. SPINACH:
- Nutrient: Iron and Calcium
- Benefit: Cooking spinach helps unlock more iron and calcium, while also reducing oxalates that block mineral absorption
3. CARROT:
- Nutrient: Beta-Carotene
- Benefit: Cooking carrots enhances the absorption of beta-carotene, which the body converts into vitamin A for better health. Heat also helps release more antioxidants like lutein and lycopene, which can protect cells from damage.
4. SWEET POTATO:
- Nutrient: Beta-Carotene
- Benefit: Cooking sweet potatoes breaks down their cell walls, making beta-carotene and vitamin A, easier to absorb. The heat also softens starches, making sweet potatoes easier for the body to digest and utilize as energy.
5. MUSHROOMS:
- Ergothioneine and Vitamin D
- Benefit: Cooking mushrooms boosts their levels of ergothioneine (a potent antioxidant) and when exposed to UV light, they can also increase in vitamin D.
Stay Tuned For PART 2 of Foods That Are More Nutrient-Rich When Cooked.
