What are the most important types of vegetables that increase their benefits when cooked?
The nutritional value of vegetables varies depending on how they are prepared. For example, there are types that are best eaten raw, especially since cooking may affect their nutritional value.
On the other hand, there are other types whose benefits increase when eaten cooked, according to what was reported by the website “Heart Research Institute” from “The Conversation”, the most prominent of which are:
asparagus
The official website of “Healthy SD” in America explained that asparagus has many minerals and vitamins essential for the human body. These include iron, fiber, antioxidants, vitamin K, and copper.
Mushrooms
The ancient Greeks believed mushrooms gave warriors strength in battle, according to the National Library of Medicine’s official website. The Romans considered them “food of the gods.”
For centuries, mushrooms have been considered a health food and an “elixir of life” in Chinese culture.
An illustration of a plate of cooked mushrooms. (Envato)
At present, it is considered Mushrooms It is a famous valuable food, especially since it contains few calories, carbohydrates, fats, and sodium, and is free of cholesterol.
Mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, protein, and fiber.
Spinach
The official website “HealthySD” explained that spinach leaves represent 100% of the daily value of vitamin A, which helps maintain the health of your eyes, skin, and hair.
Spinach leaves are a great source of For vitamins C, E, B, and K.
Tomatoes
Tomato products fight inflammation associated with chronic diseases, such as cardiovascular disease. They are also rich in powerful antioxidants, known as carotenoids, which protect against certain types of cancer and slow the development of atherosclerosis.
Illustration of cooked tomatoes. (Envato)
Carrots
Carrots play a crucial role in maintaining the health of the heart, lungs, kidneys, and other organs, according to the Florida Department of Agriculture and Consumer Services (FDACS).
Eating plenty of fruits and vegetables, such as carrots, may help reduce the risk of many diseases, including heart disease, high blood pressure, and some types of cancer.
Sweet pepper
The official website of the National Library of Medicine indicated that the fruits, seeds, and leaves of sweet peppers contain biologically active compounds, including phenols, flavonoids, carotenoids, and tocopherols.
These compounds exhibit antioxidant, antibacterial, antifungal, and immunostimulating properties. They have antidiabetic, antitumor, neuroprotective, and other activities.
Green beans
Beans contain antioxidants, which help prevent cell damage, fight disease, and aging.
Cooked green beans. (Envato)
It also contributes to improving various medical conditions, such as cardiovascular diseases, according to the official website of the National Library of Medicine in America.
Plant-based dietary patterns, which include beans and legumes, improve body weight management, which may reduce the effects and consequences of obesity associated with the risks of infectious and non-communicable diseases.
Kale
The official website “Medline Plus” in America stated that curly cabbage, also known as “kale”, is rich in vitamins and minerals, including vitamin A, vitamin C, vitamin K, calcium, and potassium.
