Cook your Vegetables!!!

 

 

You’d be forgiven if you thought that raw is always healthier than cooked. For many fruits and vegetables, that’s certainly the case; but it’s not always the case.

 Cooking some vegetables actually breaks down their tough cellular structure and makes it easier for the body to absorb nutrients. Of course, by cooking, we mean cooking them the right way. The best thing you can do is rid yourself of the idea that raw is always healthier than cooked.

Spinach: Cooking spinach boosts your body’s ability to absorb all of the fantastic nutrients this leafy green is loaded with, like calcium, iron, magnesium, lutein and antioxidants like beta-carotene. The amount of calcium, for example, actually triples when you cook spinach.

Mushrooms: Cooking mushrooms isn’t just the healthier option, it’s also the safer option. There are several types of mushrooms that are only safe to eat cooked, and even the ones more commonly served raw, like button mushrooms, are hard on your digestion.

 Mushrooms have very tough cellular structures, so cooking really does wonders on drawing out their nutrients, making them more digestible, and killing any toxins they may contain.

Tomatoes: Cooking tomatoes boosts the amount of  lycopene that is released into the body. Raw tomatoes, on the other hand, only release about four per cent of this antioxidant that has been linked to lower rates of heart disease and cancer.

Carrots: Carrots will help improve your vision, thanks to high levels of beta-carotene, an antioxidant that your body converts into vitamin A. Raw carrots — and the beta-carotene they contain — are somewhat difficult for our bodies to digest. But cooking breaks down the tough veggie and, in turn, boosts their nutritional value