Dr. Amy Myers, Director of Austin Ultrahealth Institute (USA), said each vegetable contains its own nutrients, and the processing affects the amount of nutrition absorption.She said:"The wrong way of processing can lose nutrients, harm health.”.

Including 4 types of vegetables when cooked and received many times more nutritious and better for health but often eaten raw like:

1. Tomatoes

In fact, eating raw or ripe tomatoes is good for health.However, according to research, eating ripe tomatoes has more health benefits than raw tomatoes.When cooked, significantly increases lycopene content - about 35%.

This is a powerful antioxidant that protects the body from cardiovascular diseases and cancer.However, Dr. Amy reminds that the vitamin C in tomatoes is reduced even though not too much when cooking.The solution is to cook tomatoes in a short time or processed in a fever, soup, combining olive oil to increase the ability to absorb nutrients.

2. Spinach

Spinach (also known as spinach, spinach ...) is also a vegetable that promotes health and nutrition effects when cooked.This is a rich source of iron, calcium and magnesium, fiber when ripe is also easier to absorb while reducing the characteristic smell is not easy to smell for many people.

In particular, spinach contains oxalate - inhibitors the ability to absorb many minerals available in it.Moreover, eating a lot is not good for the liver, the kidneys in the long run or causing indigestion, temporary fatigue.Dr. Amy said boiled or steamed will help you take full advantage of the nutrients that this vegetable brings.

3. Carrots

According to Dr. Amy, cooked carrots are not only easier to digest but also release more beta-carotene than when eating raw.This is an important substance, converted into vitamin A, supports the immune system and brings many health benefits.

Although the cooking process takes a small part of vitamin C in carrots, this amount of loss is insignificant, especially when applying the method of steaming or cooking just cooked.Therefore, she recommends eating cooked carrots to optimize the amount of absorption nutrients.

4. Asparagus

A lot of people make mistakes that eating asparagus helps to keep more nutrition, especially when eating salads.Talking about this, Dr. Amy explains that asparagus when cooked will be more nutritious thanks to the ability to release important nutrients such as vitamins A, C, E and antioxidants.

Due to the process of cooking, it helps break the cell wall structure, making these substances more absorbed.In addition, asparagus is softer, easy to digest and suitable for people with weak digestive systems.However, should steam or grill lightly to preserve the best nutrition and flavor.

Source and photo: TTVC, Healthline