Health professionals recommend having good habits throughout life to ensure a good old age and avoid certain types of diseases, within these good habits is eating; This should include products from all groups such as proteins, carbohydrates in their natural state, legumes, fruits, vegetables and healthy fats.
Fruits and vegetables play an important role in health, because they contain high levels of nutrients, vitamins and antioxidants essential for the development and good health of the body. The World Health Organization (WHO) recommends consuming five servings of fruit a day interspersed with vegetables; namely, that vegetables should be present at lunch and dinner; and fruits at breakfast and in the two snacks of the day.
The middle infobae, In its health section, it mentions some vegetables that when cooked enhance their benefits, contrary to what is believed to be better eaten raw.
- Asparagus: All the living creatures are formed from cells; Relevant nutrients are sometimes trapped within the cell walls of some vegetables. When these products are cooked, the walls of the same break down, releasing endless compounds that are absorbed by the body more quickly. “Cooking asparagus breaks down its cell walls, making vitamins A, B9, C, and E more available to be absorbed,” says the outlet.
- Arrows: these foods are high in antioxidantswhen it is cooked, one known as ergothioneine is released, which fulfills the function of breaking down certain chemical substances (free radicals) that can damage the cells of the body, causing diseases and premature aging.
- Spinach: this vegetable has a high content of iron, magnesium, calcium and zinc; however, these components are potentiated when the vegetable is cooked. “Research suggests that steaming spinach maintains its folate (B9) levels, which may reduce the risk of certain cancers.”
- Tomatoes: lycopene is the antioxidant present in tomatoes; It is believed that this compound has the ability to reduce chronic diseases such as cancer and pathologies related to the functioning of the heart. Cooking tomatoes can lower your vitamin C levels by 29%; however, lycopene levels increased by 50% after the product had been cooked for 30 minutes.
- Carrots: carrots that are cooked have more beta-carotene than raw ones; This substance is converted by the body into vitamin A. This fat-soluble component promotes bone growth, strengthens the immune system and improves vision acuity.
- Peppers: the antioxidants that make up this food strengthen the immune system; the heat breaks down the walls of this vegetable, which allows its nutrients to be better absorbed by the body.
- Broccoli, Cauliflower, and Brussels Sprouts: these foods are high in glucosinolates; the body uses this substance to fight various types of cancer. “Research has found that steaming these vegetables preserves both vitamin C and myrosinase, and thus the cancer-fighting compounds that can be obtained from them,” he says. Infobae.