What properties are lost when you cook your foods? pictures

    

Many times we try to eat well, only to learn that when we cook these healthy foods, all of their nutrients are gone. While this is true for some foods, for others, cooking them can increase their healthy goodness. Orange foods, such as carrots, sweet potatoes, and pumpkins, are actually better for you once they have been cooked. These all contain beta-carotene which is transformed into vitamin A in the body. This is great for our vision, immunity, and bones. This beta-carotene is present in the food’s walls which break down when cooked. This means that absorbing this nutrient is actually easier. Also, the anti-cancer property that is found in carrots increases when they are cooked. On the other hand, greens such as broccoli, brussels, cabbage, and cauliflower should all be eaten raw in order to get the nutrients out of them. These foods tend to contain sulforaphane and flucosinolate, both of which work to prevent cancer. However, when these foods are cooked, the nutrients above are reduce by 90% and 77%. Also the vitamins, potassium, and folate in these vegetables are reduced when cooking. Spinach is one food that is good for you whether cooked or raw. If you are wondering if other foods are better cooked or not, do a simple internet search to find out. Get the most out of the foods that you are eating, and live a longer, healthier life by making the most of these foods.






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