Introduction: Sometimes, some "modern dietary views" are actually incorrect. For example, the idea that "food should be eaten raw as much as possible" and "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: Roast them whole
Scientists at Newcastle University in the UK pointed out that boiling or roasting carrots whole can increase the healthy chemicals obtained by the human body by 25%, including some known anti-cancer substances.
Beans: Frozen is fine
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 to get from the field to the table, resulting in a significant loss of vitamins and other nutrients.
Potatoes: Boil in hot water with the skin on
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 in potatoes are found in the skin layer. When boiling, it's best to use hot water to prevent the loss of water-soluble vitamins.
Cooked tomatoes: Add a little oil
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.
Cabbage: Add salt when cooking
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.
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 increase the risk of bloating and cavities.
Popped corn is nutritious too
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: Worth a try
The nutritional value of canned fruits and vegetables depends on how long after picking they are canned, 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 the vitamin C lost. However, in some cases, canned vegetables are better than no vegetables at all.