Eating plenty of vegetables every day can prevent a wide variety of diseases, including cancer. You might have heard from many health experts, dietitians, doctors and elders of your family that raw vegetables are more nutritious than cooked one. But, according to the Dec. 26 issue of ACS’ Journal of Agricultural and Food Chemistry, it is cooked vegetables that can boost the release of some nutrients!
However, scientists are trying to find out how the cooked vegetables are more beneficial for health compared to their raw counterparts. The most common cooking practices are boiling, steaming, and frying. The boiled or steamed vegetables maintain the antioxidant compounds of it. But frying may cause higher loss of antioxidants in vegetables. Steaming broccoli may increase the content of glucosinolates that has cancer-fighting abilities.
It is clear that both raw and cooked vegetables are significantly important for one’s physical and mental health. Definitely, further study in this direction will educate the people about the separate cooking method for each vegetable that will preserve or improve its nutritional quality.
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