That's what fruits and vegetables after heat treatment are becoming more useful!
We are accustomed that it is in raw fruits and vegetables that contains most of all useful substances, vitamins, trace elements. Therefore, it is best to nibble with raw carrots and consume only fresh apples.
But it turns out, this is not always the case. Yes, Vitamin C and other vitamins are really partially destroyed when we fry-cook vegetables. But there are useful substances, for example, some antioxidants, which are most useful for thermal processing.
We tell what vegetables increase their utility when heating.
Tomatoes
Very useful vegetable, though unfortunately, allergic. Therefore, nutritionists do not recommend them to small children and nursing women. Power of tomato - in a lycopene. It is a powerful antioxidant, an enzyme that prevents the development of cancer cells, fights with any tumors. And the main thing, the lycopene from the heated, stew, for example, tomato, is much better absorbed than from raw. Therefore, tomatoes recommend frying, add them to the paste, make sauces, bake.
The tomatoes contain quite a lot of vitamins A, B2, B6, PP, E, rare vitamin C. Vitamins A, E, K - fat-soluble, they are resistant to heat treatment and maintain their favor. B6 B6 does not destroy from heating in an acidic environment, and tomato It creates it.
Bean
Bean contains a lot of vegetable protein. The values of the protein content are even higher than similar values in animal products. For example, in a lentil contained 24% protein, and 21% in the rabbit meat. Another question is that protein from plant products is much worse. But if lentils or peas boil, then they become inactive enzymes that slow down digestion. Therefore, we can say that after heating the benefits of legumes increase, because they are absorbed better.
Garlic
Fresh garlic slices are very helpful - there is no doubt about it. But here baked garlic does not lose its positive qualities, even increasing. On the one hand, vitamin C under heating is destroyed, but on the other hand, when heated in garlic, the amount of allicyl, which has antibacterial properties, increases.
Carrot
Carrots contain beta carotene. This substance from which vitamin A. In our body is synthesized by vitamin A. In addition, carotes are antioxidants, they protect us from aging, slow down the oxidation of cells, accumulation of toxins. Vitamin A has a beneficial effect on vision. Products with caromethin are recommended to persons who survived the impact of radiation (by the way, we are often experiencing this impact, for example, during flights on the plane, so that carrots are useful for everyone). So, beta-carotene organism gets from boiled or stewed carrots.
In addition, the carrot contains licopene, albeit in less than in tomatoes. But it also wins and is better absorbed after thermal processing of the product.
Beet
Beets are often recommended to eat raw and make juices out of it. But boiled or baked beet is no less useful than raw. The beet is famous for the fact that most of the most useful substances from it does not disappear after heat treatment. The beets contain vitamins A, B, C, PP groups, a very large amount of mineral substances.
Among the cheap, available beet products are one of the most useful. It helps blood-formation, settles the digestion, fighting with constipation, you can treat avitaminosis by juice. The fiber and nutritional fibers of boiled beets purify the digestive tract, improves the metabolism, help the work of the liver, kidneys, vessels.
Apples
Fresh crisp apple - one of the most useful fruits of our strip. But not everyone knows that the apple is baked - even more useful than raw. And in the baked and in raw apples, potassium, manganese, iron, vitamins E, P, B2, B1, and C are contained. With heat treatment, however, these beneficial substances are partially destroyed, but all the same part remains in the apple. The benefits of baked apples - in pectin. This substance is a powerful antioxidant, as well as licopic of tomatoes. It protects cells from aging, struggles with the occurrence of cancer cells, helps to remove harmful substances from the body. The content of pectin increases during heat treatment. Therefore, it is so important to bake apples, stew, dry. And not only crunch raw.
Cabbage
She wins, first of the first, from the journey. In the course of the operation of dairy acids in the cabbage, probiotics appear - substances that positively affect the intestine microfloral and stomach, establishing digestion and metabolism, helping to be absorbed by all useful substances, in addition, the content of vitamin C is increased in the sauerkraut.
Secondly, during moderate heat treatment, handling, baking at a temperature not exceeding 100 degrees, the cavocation of ascorbic acid also increases in the cabbage, since ascorbigen is transformed into vitamin C.
Spinach
Not only is that the mineral and vitamin composition of the spinach is one of the most useful products on Earth, it also does not lose its utility after heat treatment. Even on the contrary - nutrients from stewed spinach are better absorbed. The main spinach does not cook, but prepare for a couple or stew. In addition, the spinach contains a lot of vitamin B6, which, when heated, is absorbed better and enhances its useful properties.
Asparagus
In the boiled, hot asparagus is also more useful. Since it contains liquid and carotes that enhance their antioxidant properties when heated.
Important! The heat treatment of vegetables and fruits in any case should be gentle. It is best to cook them for a couple, bake at a small temperature in the oven. Fryer frying, in a large amount of oil kills all the benefits and makes the product with a calorie and carcinogenic bomb - no antioxidants will no longer save.
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