Which vegetables remain the healthiest after heat treatment: top 4

In her recent Instagram post, nutritionist Olha Dorosh said that some vegetables are healthier when cooked than when they are raw. The fact is that under the influence of temperature, thick cell walls are destroyed, and this, in turn, increases the bioavailability of certain substances.

FoodOboz editorial team, based on the expert's advice, will tell you about 4 vegetables that are more useful after heat treatment.

Tomatoes

Heat treatment increases the antioxidant lycopene in tomatoes by almost 2 times. This substance is extremely useful for the prevention of heart disease and prostate cancer in men.

Carrots

Boiled carrots contain a large amount of beta-carotene, which our body converts into vitamin A. It plays an important role in maintaining vision, reproduction, growth, and functioning of immune cells.

Spinach

Thanks to cooked spinach, the body absorbs iron, magnesium, calcium, and zinc much better. For example, a cup of cooked spinach contains 245 mg of calcium, while raw spinach contains only 30 mg.

Asparagus

The heat treatment of asparagus makes folate and vitamins A and E more readily available for absorption.

So we can say that to get the most out of vegetables and herbs, the expert advises mixing raw and cooked ones, because the substances are different. ⠀

Steaming, stewing, and sautéing over low heat are considered the best ways to preserve nutrients.