Veggies Made Healthier By Cooking

In almost every case, eating vegetables raw is the bets way to take in all of the vitamins and minerals those veggies provide. However, not all veggies fall in to this category with some of them actually providing more nutritional benefits once cooked. Let's check out a few veggies that become even better for you after coming into contact with some heat!

TOMATOES

Tomatoes are full of vitamins that are abundant when consumed raw, but one antioxidant in particular is more readily absorbed once the tomatoes are heated. Lycopene is an antioxidant that has been linked to the prevention of both cancer and heart disease.  Whether you're baking, pureeing, or roasting your tomatoes, the lycopene becomes easier for our bodies to digest and take in. While the vitamin C diminishes slightly with cooking, the lycopene becomes more abundant and the more the merrier with this body boosting antioxidant.

SPINACH

Spinach contains oxalic acid which blocks our body's ability to absorb both calcium and iron but when cooked, the oxalic acid breaks down making it easier for us to absorb all of the calcium and iron that spinach provides. Spinach also wilts tremendously which means we end up consuming more of it ultimately leading to more vitamins and minerals for our body's. Cooked spinach also packs more iron, calcium, and magnesium than when consumed raw.

RED PEPPERS

All bell peppers are nutritional powerhouses but the red variety in particular is especially nutrient dense. Red peppers contain nearly 6 times the vitamin C per serving of citrus fruits making them an immune system's bets friend. While you lose some of the vitamin C with cooking, the heat breaks down the cell walls making the antioxidant beta-carotene easier for our bodies to absorb. Beta-carotene has been linked to cancer prevention, eye health, and cell communication.

MUSHROOMS

Mushrooms are definitely a superfood if you consider the many body benefits we get from consuming them. While eating them raw provides us with those benefits, cooking them provides nearly double the amounts of nutrients like potassium, niacin, and zinc. Not to mention that although certain types of mushrooms claim to be safe to consume raw, they may still contain small levels of toxins that can make us feel unwell. 

BROCCOLI & CAULIFLOWER

Raw cauliflower and broccoli provide glucosinolates which are converted by our bodies into cancer-fighting compounds. These glucosinolates are only available if the cauliflower / broccoli has been chopped or chewed up, releasing myrosinase. All of this aside, raw cauli / broccoli contain raffinose & cellulose, both of which can cause bloating and gas. Repeated inflammation of our colons / digestive tracts can lead to a variety of ill-effects which is why these cruciferous veggies are easier to consume when cooked.

Ultimately, what this post intends to show you guys is that a varied diet of both raw and cooked veggies is the best way to get as many nutrients and antioxidants into our body's as possible. Alternate between raw and cooked veg for the maximum body benefits and, varied consumption keeps things interesting and prevents us from becoming tired of certain foods.

HAPPY VEG

Information gathered from;
https://www.consumerreports.org/fruits-vegetables/vegetables-that-are-healthier-cooked/
https://www.eatthis.com/vegetables-healthier-cooked/