6 Veggies That Become More Nutritious After Cooking

Raw vegetables always steal the spotlight in terms of health, but not every veggie shines uncooked. Some veggies become more nutritious after cooking. Want to know which veggies? Tap to check!

Tomatoes

Cooling tomatoes brings out more lycopene, an antioxidant that is great for your skin and heart. You can roast them, make rasam, or toss into gravy, they are better when cooked.

Spinach

Raw spinach is great for smoothies, but cooking it makes it way better for you. You may sauté them or steam, it will work wonders. It will also be easier to digest.

Carrots

Raw carrots are undoubtedly beneficial for your health, but cooking them helps your body get more beta-carotene. You may roast or steam them for a delicious retreat.

Mushrooms

Raw mushrooms are considered heavy and hard for the stomach. Hence, cooking mushrooms makes them lighter and also enhances their antioxidant level. You may fry them with ghee or oil.

Pumpkin

Although pumpkin is naturally soft and comforting, cooking makes it easier for your body to absorb nutrients like beta-carotene and vitamin E. It suits well with soups, curries, and parathas.

Broccoli

Cooking broccoli a little helps your body absorb more indole, which is a compound linked to cancer-fighting benefits. You may steam it or toss it into a curry, making it healthier and tastier.

Information Credits

This information is sourced from a trusted food website, Slurrp. It is always advisable to consult a healthcare specialist for more personalised information.

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