We first learned how to cook from our elders, but we never researched whether the methods are correct or healthy. In fact, many vegetables in our daily lives are being cooked incorrectly. It's time to change that!
1. Roast Carrots
British scientists have pointed out that boiling or roasting carrots whole can increase the healthy chemicals absorbed by the body by 25%, including certain known anti-cancer substances.
2. Frozen Beans are a Good Option
Beans are frozen within two hours of being picked and peeled, which effectively locks in their nutrients. Fresh beans take at least three to four days to get from the farm to the table, resulting in a significant loss of vitamins and other nutrients.
3. Add Salt When Cooking Cabbage
When cooking this type of vegetable, it's best to add a little salt. Don't cook it for too long, or you'll lose the nutrients and the texture. These vegetables are most nutritious when eaten raw or lightly steamed.
4. Add Oil When Cooking Tomatoes
Canned tomatoes, tomato soup, and even ketchup are all healthy foods. Adding oil when cooking tomatoes increases the body's absorption of lycopene.
5. Eat Tomatoes Raw
If you want to supplement your intake of Vitamin C, you must eat them raw. Tomatoes are rich in Vitamin C, and eating more can indeed have a whitening and skin-smoothing effect. However, if you want to supplement with lycopene—an antioxidant that fights aging and eliminates free radicals in the body—you should choose cooked tomatoes, as lycopene is a fat-soluble vitamin.
6. Boil Potatoes with the Skin On in Hot Water
Frying potatoes in animal fat is the worst way to eat them. The healthiest way is to roast or boil them whole with the skin on. Up to 80% of the vitamins are found in the layer just under the skin. When boiling, it's best to use hot water to prevent water-soluble vitamins from leaching out.