Inside look

Inside look

Inside look

Inside look

10 Vegetarian Vegetables That Are Healthier When You Cook Them

Spinach: Cooking spinach helps to reduce its oxalic acid content, making its iron and calcium more bioavailable. It also decreases the volume, making it easier to consume larger.

Tomatoes: Cooking tomatoes releases lycopene, a powerful antioxidant associated with numerous health benefits, including reduced risk of heart disease and certain cancers.

Carrots: Cooking carrots breaks down their tough cellular walls, making beta-carotene more accessible to the body. Beta-carotene is converted into vitamin A.

Asparagus: Steaming or lightly sautéing asparagus increases the availability of its nutrients, including folate, vitamin K, and antioxidants like lutein and zeaxanthin.

Mushrooms: Cooking mushrooms breaks down their tough cell walls, making their nutrients, such as B vitamins, potassium, and selenium, more easily absorbed by the body.

Bell Peppers: Roasting or grilling bell peppers enhances their sweetness and makes them easier to digest. Cooking also boosts the availability of vitamin C and carotenoids.

Brussels Sprouts: Cooking Brussels sprouts helps to soften their texture and mellow their bitter taste. Roasting or sautéing them caramelizes their natural sugars.

Kale: Lightly cooking kale helps to break down its tough fibers and reduce its bitterness, making it more palatable. Cooking kale also increases the availability of its nutrients.

Broccoli: Steaming or lightly cooking broccoli enhances its digestibility and releases more of its antioxidant compounds, such as sulforaphane, which has been linked to reduced inflammation.

Sweet Potatoes: Cooking sweet potatoes increases the availability of their beta-carotene and other antioxidants. Baking, boiling, or steaming sweet potatoes makes them softer and sweeter.


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