Most people consume vegetables to reap the nutritional benefits. While most vegetables are better raw, there are a few you should cook instead. Cooking releases nutrients that your body can more easily absorb. Here are a few vegetables you may want to cook before you consume them.
- Asparagus. This springtime vegetable is full of cancer-fighting vitamins A, C and E. Cooking asparagus increases it levels of phenolic acid, which is associated with reduced risk of cancer. Drizzle asparagus with olive oil and enjoy!
- Carrots. Our bodies seem to use more easily the beta carotene in cooked carrots than in raw ones. Cut into rounds, steam, and serve with a little honey or cinnamon.
- Mushrooms. Microwaving or grilling can increase antioxidant activity. After heating them up, slice and add to a salad or sauté and add to an omelet.
- Tomatoes. Lycopene is better absorbed when the food item is heated up. This may protect against cancer and heart disease. Slow roasted in the oven at 200 degrees and added to a sandwich sounds delicious.
- Spinach. Oxalic acid may block the absorption of calcium and iron from raw spinach. Heat is known to break it down. Blanch spinach and served under grilled fish with salsa.