6 vegetables that can not be eaten raw
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When it comes to the heat treatment of food, the first thing that comes to mind is a huge steak oozing meat juice (although it always comes to mind first thing, so the sample is not representative – ed.). Be that as it may, the stereotype that vegetables – those products that are supposed to be eaten raw and straight from the garden, is widespread and ubiquitous.
We make a reservation right away, there is some truth in this. Heat treatment really has a detrimental effect on the amount of vitamins in vegetables. For example, according to the research of the California Institute, when cooking spinach loses 2/3 of vitamin C, and carrots – 95%. For vitamins A, D, E and K, this percentage is lower. But at the same time, temperature destroys the thick cell walls in vegetables and releases other beneficial substances.
Asparagus is rich in vitamins, but its main value is in trace elements: a record silicon content (327% of the daily value), which is involved in bone growth and maintaining vascular elasticity. Even asparagus also contains other elements of the periodic table that your body needs: chlorine, sulfur, phosphorus, calcium, magnesium. In order to “free” them, asparagus must be cooked or grilled.
It’s simple: the starch, which is rich in potatoes, in its raw form leads to bloating and flatulence.
We are afraid now to deliver a sensitive blow to your worldview, but cooked tomatoes are much healthier than fresh tomatoes. When roasted, they are rich in the substance lycopene – a powerful antioxidant that also fights against certain types of cancer. An important detail, so that lycopene is better absorbed, it must be consumed with fats.
Brussels sprouts / broccoli / cauliflower
The situation with these types of cabbage is not easy. On the one hand, scientists believe that in their fresh form they retain more useful qualities. But bad luck, the human body can not cope with their digestion. So instead of giving superpower or whatever qualities, raw Brussels sprouts only lead to bloating and sharp pain.
So look for a compromise: steam the cabbage.
As we wrote above, spinach loses almost all of its vitamin C when cooking. But they are not valued for this, but for the calcium, magnesium and iron contained in it, which are released just during cooking.
Technically speaking, mushrooms are not a vegetable and not a plant at all, so consider that they have gotten into this collection solely because of our loyalty to them. Nevertheless, the rules for them are the same: eating raw mushrooms is first and foremost dangerous. And secondly, eating them raw, you yourself deprive the proteins and potassium contained in them.