You can buy all the healthy foods you want, but if you prepare it wrong, you lose all the nutrients. The various vitamins and minerals present in foods are susceptible to destruction by air, light, water, acid, alkali, heat, time and the action of enzymes in the foods themselves.
The way you select, store, prepare and cook foods makes all the difference. It doesn’t take a lot of effort to significantly increase your nutrient intake.
The purpose of this article is to bring to you information from the most recent studies, that will enable you to make decisions, about how to maximize nutrient content of specific plant foods, by identifying the phases and taking corrective action during preparation and cooking, when the nutrients might be lost.
Carrots :
It is a general myth that fresh vegetables are always better than cooked ones, as heat tends to destroy the nutrients. This principle may not be true for all vegetables. In fact, cooked carrots tend to be healthier and more nutritious than raw carrots. Let us know more
Spinach:
The myth that high iron content in spinach balances the required supplementation of iron by regularly eating it. Let us know more.
Tomatoes:
Tomatoes have cancer fighting lycopene, the nutrient that is also linked to good heart and skin health. Is it available in raw or processed form in tomato? Let us know more.
