Fierce White Colored Vegetables

White vegetables or fruit appears to be less popular. Mindset were a man sometimes only see from outside and immediately assume the food is delicious. Though vegetables and fruits have white good nutrition for the body, not less than green vegetables.

Many people misunderstand that just because the white color of the vegetables are considered to have no pigment. These foods still have a white pigment. Typically, white-colored vegetables contain anthoxanthins, a chemical compound that can keep your heart healthy by lowering your cholesterol and blood pressure.

Cooked Vegetables Better or Eaten Raw

For some people, raw vegetables taste better than cooked. However, others feel more safe to eat when cooked. Apparently, there are a number of vegetables should be eaten while still fresh and still others must be boiled first solely for the sake of health.

Fresh is good, but there are times when cooked food is better for the digestive system. According to Italian researchers, cooking (depending on the method) can maintain and sometimes boost the nutritional value of vegetables.

This is in line with research published in the British Journal of Nutrition. The results showed that those who undergo strict raw food diet had lower levels of lycopene in the average.

Lycopene is an antioxidant that gives the red color on a number of fruits and vegetables. In addition, lycopene has potent anticancer ingredients and lowering cholesterol.

Described by Sharon Natoli, dietisi of Food and Nutrition Australia, "Tomatoes are cooked first become a better source of lycopene than eaten raw."

Why?