Nutrition experts recommend eating vegetables daily, after cooking them, to obtain high nutritional values ​​and provide the body with the needed nutrients it needs.

There are some types of vegetables that must be cooked well to obtain their nutritional value, because they provide the body with more benefit and are cooked, not raw.

And the website «Pa-Bamel mail» published about some types of vegetables that need to be cooked well in order to obtain the highest nutritional benefit, including:

Green Beans

Eating green beans, which are raw or semi-cooked, disturbs the stomach, and causes them many disorders and pain,

in addition to containing toxic proteins called toxins that are not only effective in cooking, and cooking green beans, green beans and peas helps reduce cholesterol in the blood more than eating it when it is raw.

Mushroom

Mushrooms must be eaten while they are well cooked because eating them rawly hinders digestion and causes stomach problems, and cooked mushrooms contain many nutrients, proteins and vitamins, such as: Vitamin B and antioxidants, and works to increase the level of zinc and potassium in the body.

Eggplant

Eating cooked eggplant is common, but there are people who prefer eating it in its raw form, which disturbs the stomach because it contains harmful solanine, but well-cooked eggplant retains many of the chlorogenic acid, which is the compound that leads to lower blood pressure levels, and reduces the risk of developing type diabetes Second, it slows down the absorption of glucose into the blood, plus boiled or steamed eggplant is rich in antioxidants and cholesterol-lowering compounds.

Broccoli and cruciferous vegetables

It is preferable to eat many cruciferous vegetables, such as broccoli, cauliflower, cabbage, turnip, etc., which are cooked, because they contain a large percentage of sugars that are difficult for the body to digest while they are raw, and cause bloating and stomach disorders.

The raw rapeseed prevents the absorption of iodine in the blood and increases the risk of thyroid problems, so it is preferable to eat cruciferous vegetables,

which are well cooked because they contain indole and other anti-cancer compounds that can kill cancer cells.

tomatoes

Eating raw tomatoes is a good thing for health, but not as much as eating them and they are well cooked because they contain lycopene and a strong antioxidant, which protects against many diseases such as:

cancer and heart disease, but bearing in mind that it is better not to mix foods rich in lycopene, Such as, tomatoes, red peppers, with foods rich in iron, such as: red meat because it cancels its benefits.

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