Dimple Jangda Shares 4 Vegetables That Are Healthier When Cooked Than Raw

Most of you believe that raw foods are often considered the healthiest option. But did you know that some vegetables are more nutritious when cooked? Dr. Dimple Jangda brings you a list of certain vegetables that increase their nutrient bioavailability when exposed to heat, making them more beneficial for your body.

Carrots: It is a rich source of beta-carotene. Carrots when slightly cooked break the tough cell walls and make beta-carotene more bio-available for absorption and assimilation in your body. The body then converts this into vitamin A which is great for your vision and your immune health.

Tomatoes: It is a rich source of Lycopene which is known to have anti-cancer benefits. Lycopene actually improves to around 164% in the cooked form. It should not be mixed in fruit salad but put in vegetables in the cooked form.

Asparagus: It is a rich source of Vitamin A, C, and E. Slightly cooked Asparagus helps tough cell walls to break and improves the bioavailability of the nutrients.

Spinach: It is a rich source of Oxalic acid which interferes with your absorption of calcium and iron. When you blanch your spinach you reduce oxalate levels which helps to improve your iron which helps in improving your haemoglobin levels.

View this post on Instagram

A post shared by Dimple Jangda (@dimplejangdaofficial)

Cooking certain vegetables not only enhances nutrient absorption but also makes it healthier! So, the next time you prepare your meals, remember a few vegetables when treated with a little heat is all you need for better health!