Many vegetables become more nutritious when cooked due to the release of certain nutrients from their cell walls and increased bioavailability of others
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Here are 8 vegetables that become more nutritious when cooked
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Cooking tomatoes increases levels of lycopene, a powerful antioxidant linked to reduced risk of cancer and heart disease
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Cooking spinach can improve the absorption of calcium and iron, as it reduces the levels of oxalic acid, which can block their absorption
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Raw carrots are crunchy and fine, but cooking them increases the availability of beta-carotene, which the body converts to Vitamin A
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Cooking mushrooms enhances levels of antioxidants like ergothioneine and makes them easier to digest by breaking down tough cell walls
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Cooking asparagus boosts levels of ferulic acid and increases absorption of vitamins A, C, and E
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Light steaming (not boiling) broccoli helps retain and even enhance levels of indole compounds and sulforaphane, which have cancer-fighting properties
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Light cooking bell peppers helps preserve vitamin C while increasing carotenoids like beta-carotene and lutein
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Cooking green beans improves their antioxidant content, especially lutein and beta-carotene