Sometimes, some "modern dietary concepts" are actually incorrect. For example, the ideas that "food should be eaten raw as much as possible" and "fruit juice is always healthy." The British "Daily Mail" recently published an expert article analyzing the scientific ways to eat 8 types of fruits and vegetables.
Carrots should be roasted whole
Scientists from Newcastle University in the UK pointed out that boiling or roasting carrots whole increases the healthy chemicals obtained by the human body by 25%, including some known anti-cancer substances.
Beans can be eaten frozen
Beans are frozen within two hours of being picked and peeled, effectively locking in their nutrients. Fresh beans take at least three to four days from picking to the table, leading to severe loss of vitamins and other nutrients.
Potatoes should be boiled in hot water with their skin on
Frying potatoes in animal fat is the worst way to eat them. The healthiest way is to roast or boil whole potatoes with their skin on. The layer just under the skin of a potato contains up to 80% of its vitamins. When boiling, it's best to use hot water to prevent the loss of soluble vitamins.
Add some oil when cooking tomatoes
Canned tomatoes, tomato soup, and even ketchup are all healthy foods. Adding a little oil when cooking tomatoes can increase the body's absorption of lycopene.
Add salt when cooking cabbage
When cooking such vegetables, it's best to add a little salt, and the cooking time should not be too long, otherwise nutrients will be lost and the texture will be gone. These vegetables are most nutritious when eaten raw or lightly steamed.
Eat more fruit and less juice
Fruits should be eaten as soon as possible after picking to preserve their vitamins, antioxidants, and minerals. Juice can lead to weight gain and an increased risk of bloating and cavities.
Popped corn is also nutritious
Corn is rich in carotene and fiber. The nutrients in popped corn are more easily absorbed by the body. Popped corn is not unhealthy because of the corn itself, but because of the added salt, fat, and sugar.
Canned food can be tried
The nutritional value of canned fruits and vegetables depends on how soon they are canned after being picked and the amount of salt, sugar, and other unhealthy chemicals added during the canning process. Compared to fresh fruits and vegetables, canned ones have fewer nutrients, with over 50% of their vitamin C lost. However, in some cases, canned vegetables are better than no vegetables at all.