"People used to assume cooking can reduce levels of nutrients in vegetables when compared with fresh ones. But it is not always true," says Rui Hai Liu, professor of food science at Cornell University.
He explained that many of the nutrients in vegetables and fruits that are bound in the cell wall. "The process of cooking to help release it, so that nutrients more easily absorbed by the body," said the professor who studied the effect of heat on this food.
Here are some of the vegetables should be cooked before consumption.
Tomatoes
Whether it is baked, fried, or finely grown into spaghetti sauce, pemanasakan process will increase the phytochemicals in tomatoes, the lycopene. This substance is proven to reduce the risk of cancer and heart disease. Lycopene is a substance that gives the red color to tomatoes.
