5 Veggies that Give You More Nutrition Once Cooked
- Tomatoes: Cooking tomatoes can actually increase the amount of lycopene, an antioxidant that has been linked to a reduced risk of cancer and heart disease.
- Spinach: Cooking spinach can increase the amount of iron that your body absorbs from it.
- Carrots: Cooking carrots can make the beta-carotene more available to your body, which can then be converted into vitamin A.
- Asparagus: Cooking asparagus can break down the tough cell walls, making it easier for your body to absorb its nutrients, including folate and vitamins A, C, and K.
- Mushrooms: Cooking mushrooms can increase the amount of ergothioneine, a powerful antioxidant that has been linked to a reduced risk of chronic diseases.
It’s important to note that overcooking vegetables can destroy some of their nutrients, so it’s best to cook them lightly and avoid boiling them for long periods of time.
