Five vegetables that are healthier when boiled

Five vegetables that are healthier when boiled

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Some vegetables are healthier when are eaten boiled, because boiling breaks their strong cell structure, so our body can easily absorb valuable ingredients they contain.

Spinach - The body easily absorbs calcium, iron, magnesium, lutein and antioxidants like beta carotene containing in this leafy vegetables . For example, boiling, triple increases the amount of calcium in spinach.

Kale - Raw kale is very difficult to digest  in our body. But, boiling this vegetable first increases the levels of vitamins A and K.

Mushrooms - Thermal processing of mushrooms is not only healthier but also safer. There are several types of mushrooms that should only be eaten cooked, and even those that may be eaten raw, are hard to digest if eaten that way. Mushrooms have strong cell structure and boiling helps to absorb nutrients that are hidden in them, making them easier to digest and boiling also kills the toxins mushrooms contain.

Tomatoes - Wit boiling levels of lycopene in the body maturing are significantly increasing. From raw tomato we eat, the body consumes only 4 percent of the antioxidant, that according to research was associated with a lower risk of heart disease and cancer.

Carrots - Beta carotene, is an antioxidant from carrots that our body converts into vitamin A, helping us to see better. Raw carrot is difficult to digest, and boiled is not only easier, but its nutritional value is much higher.