Carrots and tomatoes should be eaten 'this way' for the best results.

 

 

 

◇ Current Month

 

Carrots not only taste better when cooked, but they are also a representative vegetable with greater health benefits.

 

It's easy to think of stir-frying carrots in oil when making kimbap.

 

Beta-carotene, one of the main nutrients in carrots, is an antioxidant that is converted into vitamin A when absorbed into the body.

 

This helps improve immunity, protect eyesight, and prevent aging.

 

Only about 10% of beta-carotene is absorbed into the body when eating carrots raw.

However, when boiled and eaten, the absorption rate is 20-30%, but when stir-fried in oil, the body's absorption rate increases by more than 60%.

Because beta-carotene is a fat-soluble nutrient.

Fat-soluble nutrients refer to nutrients that are better absorbed by the body when consumed with fat.

According to a study published in the Korean Society of Food Storage and Distribution Journal,

Frying carrots in oil increases the beta-carotene content by approximately 3.9 times compared to raw carrots.

 

 

◇ Tomato

 

Lycopene contained in tomatoes is also a fat-soluble nutrient.

 

If there is oil, absorption in the body is better, so cooking with oil and eating it

Our bodies can absorb more lycopene.

 

The lycopene content in tomatoes increases as they ripen.

A research team from Cornell University in the United States found that heating tomatoes at 87°C for ▲2 minutes, ▲15 minutes, and ▲30 minutes resulted in

The lycopene content increased by 6%, 17%, and 35%, respectively.

 

Lycopene helps with cardiovascular health, including antioxidant and anti-inflammatory effects.

 

It is also effective in preventing prostate diseases in men.

 

 

◇ Ma Neul

 

Quickly cook garlic over high heat

Roasting with olive oil rich in omega-3 fatty acids can help absorb more nutrients.

 

Allicin contained in garlic is also one of the antioxidant substances and has anticancer and anti-inflammatory effects.

 

However, allicin has a low absorption rate when consumed raw.

Allicin is a component that causes the characteristic smell of garlic and is highly irritating, so people with weak stomachs may find it difficult to eat.

 

At this time, if you roast or stir-fry garlic, the characteristic of garlic...

It can reduce spiciness, allowing for easy consumption without discomfort, and also increase the absorption rate in the body.

 

However, since raw garlic has a stronger sterilization effect, it is better to consume it raw when eating it with grilled meat.

 

 

 

 

◇ Gaji

 

It is a vegetable with a high oil absorption rate and minimal nutrient loss even when exposed to high temperatures.

The stem has a high water content and is rich in antioxidant components such as anthocyanins and chlorogenic acid.

 

Therefore, lightly roasting the branches in oil causes the moisture to escape, but

On the contrary, the nutritional density increases.

 

Anthocyanins are one of the antioxidant components known to be abundant in blueberries.

Effective in preventing aging and fighting cancer.

 

Anthocyanins are heat-resistant and do not break down even when cooked.

Chlorogenic acid is a type of polyphenol that eliminates reactive oxygen species through its antioxidant action.

 

 

 

Source: Health Chosun