Steamed cabbage, carrots, and tomatoes... Did it cause a change in your body?

 

"You know it's even better when you get used to it, right?"… Contributing to the prevention of heart and cerebrovascular diseases

 

Cooking and eating tomatoes (cherry tomatoes) enhances their health benefits. Although it is somewhat inconvenient, more people are increasing their intake through cooking. Steaming well-ripened, fully mature tomatoes allows the lycopene content to be well absorbed by the body. Lycopene helps prevent oxidation (damage and aging) of body cells caused by other foods, and aids in preventing various cancers such as prostate cancer, as well as cardiovascular and cerebrovascular diseases. Additionally, sprinkling olive oil, which protects blood and blood vessels, can create a synergistic effect.

 

If lightly cooked in oil... slows aging and improves lung function

 

Carrots are better absorbed by the body when lightly cooked in oil. The vitamin A found abundantly in carrots is a fat-soluble vitamin that dissolves in oil. Cooking carrots with the skin and oil can enhance health benefits. According to the National Standard Food Composition Table, 100g of cooked carrots contains 3,582 micrograms of beta-carotene. Inside the body, it is converted into vitamin A, which supports eye health and performs various antioxidant functions. It helps slow aging, improve lung function, and has anticancer effects. It suppresses the activity of carcinogens in the body and contributes to preventing damage to cells and DNA. Carrots also contain lutein, which aids in vision formation and protection.

 

Cholesterol, blood sugar control... "It's better to eat cabbage raw"

 

The reason vegetables and fruits are good for the body is because they contain a lot of dietary fiber. According to data from the Korea Disease Control and Prevention Agency, dietary fiber delays the absorption of food in the intestines, preventing rapid spikes in blood sugar. It also lowers cholesterol levels, helping to regulate blood sugar. Additionally, it increases satiety, preventing overeating and contributing to weight loss.

According to the National Standard Food Composition Table, 100g of raw cabbage contains a total of 2.7g of dietary fiber. Vitamin U protects the stomach lining from stomach acid and irritants. The sulforaphane component activates proteins that inhibit blood clot formation, contributing to the prevention of heart disease and stroke. However, most nutrients in cabbage are sensitive to heat, so it should be eaten raw or lightly blanched. To consume enough dietary fiber, it is better to eat it raw rather than as juice.

 

Choose low-fat products like low-fat yogurt instead of dressing... fortified with calcium

 

Instead of high-calorie mayonnaise dressing on vegetable salads, it is better to sprinkle low-fat yogurt. Carefully check the ingredient list and choose products with added calcium, low fat, and fewer processed ingredients to boost protein and calcium intake. Adding nuts such as walnuts to steamed eggs makes for a satisfying meal. According to the National Standard Food Composition Table (per 100g), two eggs contain 13.49g of protein. This is a substantial amount even compared to chicken breast, a symbol of high protein (22.97g). Nowadays, the prices of vegetables and fruits are very high, which is burdensome. However, for middle-aged people experiencing significant bodily changes, it is important not to skimp on food expenses for their health.