Eight Scientific Ways to Eat Fruits and Vegetables in Autumn and Winter
We often hear that "healthy eating" is very important, but sometimes, some "modern dietary concepts" are actually wrong. The British "Daily Mail" recently published an expert article analyzing the scientific ways to eat 8 types of fruits and vegetables.
1. Roast Carrots Whole
Scientists from Newcastle University in the UK pointed out that boiling or roasting carrots whole can increase the healthy chemicals absorbed by the human body by 25%, including some known anti-cancer substances.
2. Frozen Beans are Okay to Eat
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.
3. Boil Potatoes with Skin in Hot Water
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. Up to 80% of the vitamins in potatoes are found in their skin. When boiling, it's best to use hot water to prevent the loss of soluble vitamins.
4. Add Oil When Cooking Tomatoes
Canned tomatoes, tomato soup, and even ketchup are all healthy foods. Adding oil when cooking tomatoes can increase the body's absorption of lycopene.
5. Add Salt When Cooking Cabbage
When cooking this type of vegetable, 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.
6. Eat More Fruit, 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.
7. Popcorn is Also Nutritious
Corn is rich in carotene and fiber. The nutrients in popcorn are more easily absorbed by the human body. Popcorn is not unhealthy because of the corn itself, but because of the added salt, fat, and sugar.
8. Canned Foods are Worth a Try
The nutritional value of canned fruits and vegetables depends on how long after picking they are canned, as well as the amount of salt, sugar, and other unhealthy additives added during the canning process.
Compared to fresh fruits and vegetables, canned ones have fewer nutrients, with over 50% of vitamin C lost. However, in some cases, canned vegetables are better than no vegetables at all.