6 types of vegetables provide more nutrients when cooked

Carrot

Carrots are rich in carotenoids – plant pigments that give food its orange color, have powerful antioxidant properties, help reduce the risk of heart disease and some types of cancer. Cooking carrots increases carotenoid absorption.

This tuber is rich in beta-carotene (precursor of vitamin A), fiber, potassium, contributing to improving eyesight, beautifying skin, supporting weight loss, and enhancing immunity. A diet containing carrots also helps supplement essential nutrients, slow down aging, and is good for digestion.

Mushroom

Mushrooms contain many antioxidants, proteins, vitamins B and D, and minerals (selenium, potassium, copper) necessary for the body. Eating mushrooms helps you feel full longer, good for people with weight loss, diabetes and high blood pressure. Mushrooms should be cooked by steaming or using a microwave. Cooking for long periods of time destroys the nutrients of food.

Asparagus

Asparagus is rich in vitamins A, C, K, folate and fiber, supports weight loss, and is beneficial for the heart. This vegetable also has diuretic properties, helps reduce inflammation, is good for digestion, enhances immunity, and stabilizes blood sugar. You cook asparagus until it’s soft and easy to eat. To preserve vitamin content, choose cooking methods such as steaming or stir-frying.

Potato

Potatoes contain vitamin C, B6, potassium, and fiber to help you feel full longer, support weight loss, and are good for the heart and digestion. This tuber provides stable energy, is low in calories, and helps control blood pressure thanks to its high potassium content. Cooking potatoes greatly reduces the risk of solanine poisoning. This food can be prepared in many different ways including stir-frying, steaming, baking, microwaving or frying.

Peas

Peas are rich in starch and folate – a water-soluble vitamin essential for cell health. Eating peas helps lose weight thanks to feeling full longer, improves heart health, stabilizes blood sugar, and is good for digestion. Steaming and boiling are the best methods to retain nutrients in these beans.

Tomato

The carotenoid lycopene in tomatoes is linked to improved cardiovascular and bone health and reduces the risk of certain cancers. This food has a delicious taste when eaten raw. Cooking tomatoes helps the body absorb more lycopene than eating them raw.