How we prepare vegetables can have a big impact on how much vitamins and minerals end up in our body. Boiling produce for example, often leaches out micronutrients, so when you eat them, only a little of the essentials is left on the veggies. To guide you on what's best for produce, here's a lits of the best cooking methods for some of our favorites:
The best way to cook spinach is through boiling, It reduces oxalic acid which is a good thing because this compound can interfere with calcium absorption.
Tomatoes are best sauteed. Lycopene ( a cancer-fighting antioxidant), is absorbed when you eat healthy fats like olive oil at the same time.
Potatoes are best unpeeled and baked (or microwaved). The tuber's high fiber count, plus its potassium-rich skin, help reduce cholesterol and heart disease risk.
The best way to cook spinach is through boiling, It reduces oxalic acid which is a good thing because this compound can interfere with calcium absorption.
Tomatoes are best sauteed. Lycopene ( a cancer-fighting antioxidant), is absorbed when you eat healthy fats like olive oil at the same time.
Potatoes are best unpeeled and baked (or microwaved). The tuber's high fiber count, plus its potassium-rich skin, help reduce cholesterol and heart disease risk.
Steam carrots. They will hold on to more nutrients if they're prepared in a small amount of water rather than a pot of boiling water.
Comments
peace,
mike
livelife365
Any way nice information.