Some scientists believe vegetables should never be cooked; others, including Dr. Andrew Weil, advise cooking select veggies to help with digestion and assimilation of nutrients.
Leave the Stove Off for These Veggies:
Asparagus- Asparagus is rich in folate, which is best maintained consumed raw.
Garlic- You actually get the most antioxidants by crushing garlic versus cooking it or eating it whole.
Red Peppers- These bright beauties are rich in vitamin C, which can be lost in cooking water. If you choose to cook peppers, always sauté or grill them.
Turn the Heat Up for These Veggies:
Carrots- When cooked your body absorbs more beta carotene, the nutrient responsible for carrots bright orange and purple hues.
Onions- By lightly cooking these flavonoid- rich veggies, you’re able to absorb more nutrients. Onions are bursting with health properties, including anti-inflammatories and anti-oxidants.
Spinach- By cooking spinach your body absorbs more calcium and iron. Try to avoid boiling any veggies, however, and steam or sauté instead.
Tomatoes- We know, tomatoes are technically fruits. But tomatoes are ones that tend to get forgotten. While tasty (especially this time of year), consumed raw, you’ll absorb more nutrients with a light amount of heat.
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