Nutritionist Laura Brown from Teesside University in England said that cooked carrots, bell peppers, asparagus and tomatoes are healthier for the body than raw ones. In this respect reports Speech.
The nutritionist explained that cooking asparagus breaks down the cell walls, making the absorption of vitamins A, B9, C and E easier. The same thing happens when heating (frying, boiling) tomatoes. As a result of heat treatment, the content of lycopene – a plant pigment that helps strengthen the heart and blood vessels, increases.
It is also stated that boiled carrots contain more beta-carotene than raw ones. This substance has a positive effect on brain function, increases concentration and improves memory. However, roasting this vegetable reduces the concentration of carotenoid compounds that have antioxidant properties. Carotenoids protect body cells from the damage of reactive oxygen species (free radicals).
Peppers are also rich in carotenoids. To preserve nutritional values, it is better to fry. Boiling or steaming causes the concentration of vitamin C in it to decrease. The body needs it to protect from the effects of stress and strengthen the immune system.
Previously dietitian said about the dangers of a vegetable diet and excess vitamins.