These 9 vegetables are healthier when boiled

Tomatoes Boiling tomatoes boosts the availability of lycopene, a powerful antioxidant associated with various health benefits.

Spinach Boiling spinach helps to reduce oxalic acid, which can interfere with calcium absorption.

Asparagus Boiling asparagus increases its antioxidant activity and phenolic acid levels, which are linked to a lower risk of cancer.

Celery Boiling celery increases its amounts of apigenin, a flavonoid with anti-inflammatory, anti-cancer, and neuroprotective properties.

Green beans Boiling green beans (except when pressure cooked) can enhance their chlorophyll levels, which is an anti-aging and detoxifying pigment.

Carrots Cooking carrots with their skins on can triple their antioxidant potential, helping in the prevention of oxidative stress and inflammation.

Mushrooms Cooking mushrooms aids in breaking down the tough cell walls, making their nutrients, such as ergothioneine and selenium, more bioavailable.

Broccoli Lightly steaming or stir-frying broccoli can make it easier to digest while preserving its valuable nutrients.

Bell Peppers Roasting or grilling increases the levels of certain antioxidants, such as quercetin. These antioxidants play a role in supporting cardiovascular health and reducing inflammation.