Cook These 5 Foods Before Consuming To Retain Their Nutrients
Producer: Priyanka DasEditor: Manuj Yadav
Types of Greens: We are all aware of the numerous health advantages that come with eating greens.
In addition to their nutritional value, greens include oxalic acid, which prevents the absorption of calcium and iron. Heat causes this acid to be broken down and makes it easier for them to absorb nutrients.
Sugarcane: According to a Harvard School of Public Health study, boiling sugarcane maintains its beta-carotene content, increasing the nutrient’s absorption.
It is also challenging to consume sugarcane raw because it is difficult to bite into.
Mushrooms: Mushrooms are a good addition to your diet because they are full of critical vitamins and minerals, and taste delicious in a variety of recipes.
Mushrooms are rich in the antioxidant ergothioneine. This is released when the mushroom is cooked. These antioxidants help break down free radicals that can cause oxidative stress in the body.
Green Beans: The tannins in green beans might cause stomach problems. Green beans also are a good source of protein and fibre, which helps lower cholesterol.
Thus, boiling green beans boosts their flavour, digestibility, and antioxidant content in addition to helping to neutralise lectins.
Eggplant: Steaming the eggplant facilitates the nutritional and bile acid fusion. This lowers blood cholesterol levels and facilitates the liver’s easy breakdown of cholesterol.
Cooking eggplant transforms its meaty, rich insides into a creamy texture. It works well as a meat substitute because of its robust texture.