September 5th (Thursday): Vegetables to eat raw for better health 🫑🥕

🔸️Tomatoes that enhance antioxidant effects when cooked

Cooked tomatoes contain more lycopene than raw tomatoes.

❣️ Lycopene: The component that gives tomatoes their red color!

Improving heart health can reduce the risk of cancer.

 

🔸️Spinach, which enhances the absorption of iron and calcium when cooked

Spinach leaves are delicious when added to salads or sandwiches, but cooking them can provide more nutrients. You can absorb more iron and calcium.

 

🔸️Carrots that absorb antioxidants best when stir-fried in oil

Cooking carrots enhances their antioxidant content.

Cooking carrots significantly increases their antioxidant levels, but decreases their vitamin C content. If you want to boost vitamin C, try adding them raw to salads.

Carrots need to be stir-fried in oil to enhance antioxidant absorption.

 

🔸️Mushrooms that contain toxic substances when eaten raw

Raw mushrooms contain a toxic substance called agaritin, so it is better to eat them after cooking.

Cooked mushrooms are packed with healthy nutrients.

(Protein/Carbohydrates/Calcium/Selenium/Zinc/Choline/Vitamin D/Vitamin C)

 

🔸️Bell peppers, which easily absorb antioxidants when cooked

When bell peppers are cooked, their internal cell walls break down, making carotenoids more easily absorbed by the body.

Since fully cooking can affect the vitamin C content, it is better to eat it lightly cooked.

 

Source: Comedy.com