Cooking methods that preserve the nutrients of fresh vegetables and fish

 

Cabbage

 

It is better to eat it raw. Boiling cabbage causes the loss of heat-sensitive components such as vitamins, minerals, and chlorophyll. People with weak stomachs may have difficulty digesting raw cabbage, so in this case, it is recommended to make it into juice and drink it gradually.

 

Paprika

 

Let's cook by stir-frying in oil. Paprika is rich in beta-carotene, which helps with eye health. However, beta-carotene is best absorbed by the body when eaten with fat, so it's good to lightly stir-fry it in oil. Boiling or boiling destroys the beta-carotene.

 

▷Hairtail (cutlassfish)

 

Do not heat for more than 30 minutes. Hairtail contains a lot of DHA, and to consume it sufficiently, it should be eaten raw or processed into well-dried products. When making braised hairtail, do not heat for more than 30 minutes to prevent the destruction of DHA.

​

Saury

 

Instead of grilling directly over the fire, wrap it in aluminum cooking foil and bake in the oven. This helps prevent the loss of fat containing nutrients.

​

Tomato=

 

Tomatoes contain a high amount of the antioxidant lycopene, which prevents cellular aging. To consume it adequately, it is recommended to cook tomatoes with oil such as olive oil. When heating or cooking tomatoes, more lycopene is released from the skin, and lycopene is better absorbed into the body when consumed with oil.

 

Potato=

 

Try not to peel the skin whenever possible, and after cutting, do not wash with water. The abundant vitamin C in potatoes is water-soluble.