Raw or cooked: Kill heat, the vitamins in our food?


if Anyone would like to take prepared vegetables for dinner, in the ideal case, the full dose of nutrients such as minerals and vitamins to be. Often to get out of cooking the vitamins from the vegetables. This is especially true for Vitamin C and Vitamin B. When cooking a vegetable soup or a stew that’s so bad.

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By Denise Snieguole Wachter

The vitamins are water-soluble and are, therefore, easy to soup that is eaten eventually. If you cook, but the vegetables in the boiling water and the liquid later wegschüttet miss the vitamins. The is at vegetables such as broccoli, cauliflower, Zucchini, spinach and peas the case. Which are full of vitamins that are soluble in water.

heat kills important vitamins. The above vegetables should cook in the boiling water, but steaming or gently fry. You should vegetables so better to eat it raw?

Which vegetables are better raw – and cooked – food

should Not. There are vegetables that is full of vitamins that you can take in eaten raw is good. This applies, for example, Cress, tomatoes, peppers and lettuce.

Good to know

So you should prepare potatoes and pasta to save calories

Other vegetables but you should cook better, so only the important nutrients out. The cooking process destroys the cells in the vegetables, the body can absorb the vitamins better. This applies, for example, for the Beta-carotene contained in carrots, Butternut squash, and sweet potatoes. Add: starch and proteins can be cooked better to digest.

if you cook vegetables, often improves the taste of the food. This is especially important in the nutrition of children. If you don’t want to eat vegetables partout, it helps often, about the consistency of thinking and vegetables differently to prepare.

to take The German nutrition society (DGE) recommends a day, two servings of fruit and three servings of vegetables to. This quantity is good for health, reduce the risk for certain cancers, and prevents obesity, so the DGE.

source: “BBC”, “DGE”

topics in this article vegetables Vitamin food nutrient heat

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