These 3 Antioxidant-Rich Vegetables Are Even Healthier After They Are Cooked
Antioxidants are needed to maintain the health of body cells from free radical oxidation damage in the body. Antioxidants are able to maintain skin health, make skin youthful, and prevent cancer. Free radicals can come from many things, such as pollution, radiation, ultraviolet rays, cigarettes, or even natural metabolic processes in the body.
Most of the antioxidants are obtained from fruits and vegetables. Generally, vegetables will lose nutrients after heating or cooking, but some of the following antioxidant-rich vegetables actually have more nutritional content after cooking.
can be eaten raw without having to be cooked, but are richer in nutrients after exposure to heat or cooking. Tomatoes are rich in vitamin C and lycopene, and lycopene is what will increase when cooked.
This green vegetable will also be better cooked before eating, besides it tastes strange when eaten raw, it turns out that it has more nutritional content. Broccoli is known as a vegetable that can get rid of toxins in the body.
Research has found that broccoli contains carotenoid compounds, polyphenols, glucosinolates, lutein, and tocopherols which can reduce body inflammation so that it can reduce cancer risk. According to the Journal of Agricultural and Food Chemistry, boiling or steaming broccoli has been shown to increase the carotenoid and lutein content.
Carrots are known to be rich in vitamin A, vitamin C, beta carotene, and various minerals. Carrots contain more antioxidants when cooked. In the Journal of Agricultural and Food Chemistry, boiled, steamed or sauteed carrots can increase the content of carotenoids, polyphenols, glucosinolates, and vitamin C.