(Blood Sugar Study) 2. Eating vegetables raw vs. cooked, which is better?

 

Fresh vegetables are good raw

 

Eating vegetables raw allows you to enjoy a fresh and crunchy taste.

 

The advantage of being able to preserve heat-sensitive nutrients as they are

 

1. A cucumber with a lot of moisture,

 

2. Bell peppers rich in vitamin C,

 

Cabbage that contains a balanced amount of vitamins A, B, and C

 

4. Perilla leaves overflowing with iron are a good vegetable to eat raw.

 

Reasons why it frequently appears in salads

 

Vegetables that are good when cooked

 

Advantages of being easy to digest and enhancing the absorption rate of specific nutrients

 

1. When tomatoes ripen, they absorb more lycopene, which has antioxidant effects.

 

Cooked spinach transforms into a calcium and iron powerhouse

 

3. Beta-carotene component in pumpkin that prevents cancer by providing heat

 

Vegetables that are good to cook with oil

 

1. Carrots are better when stir-fried in oil than when cooked.

 

The absorption rate of beta-carotene increases further.

 

2. Garlic, which is excellent for preventing dementia and has anticancer properties

 

Stir-frying with olive oil maximizes the benefits.

 

Eating a variety of raw and cooked vegetables is the perfect complement.

 

Listening carefully to your body's sounds and understanding the benefits of different nutrients

 

Let's level up your health by making the most of ten minutes.