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was standing: November 14, 2023, 4:33 pm
from: Laura Nobbs
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When cooked, valuable nutrients in food can be lost. In order for the body to obtain the maximum number of vitamins and minerals, food must be optimally prepared.
1/10 Many people thaw frozen vegetables before cooking them. However, upon dissolving, vitamins that are sensitive to light, oxygen and heat are lost. It is best to cook vegetables while they are still frozen and not cook them too long, recommends Stiftung Warentest. For example, spinach from the refrigerator is very healthy. Frozen vegetables contain slightly less vitamin C than fresh spinach, but on average they contain the same number of B vitamins. © Yai Images / Imago
2/10 Tomatoes contain many healthy nutrients such as lycopene, which is the carotenoid responsible for the red color. In the body, lycopene has an anti-inflammatory and antioxidant effect and has a positive effect on the cardiovascular system. However, the body finds it difficult to break down the thick cell walls of raw tomatoes. So it is better to cook tomatoes. If the cell structure is broken down by heat, the body can absorb healthy lycopene more easily. © The Picture Pantry/Imago
3/10 Most people have a cup of coffee as soon as they wake up. It is better to give the body the opportunity to wake up on its own. So you should drink your first coffee late in the morning. The reason for this is that shortly after waking up, the body produces more cortisol on its own. Cortisol regulates the day-night rhythm and is also known as the wake-up hormone. If the cortisol level is high, coffee in the morning does not have any positive effect. © Mint Images/Imago
4/10 Most people eat cooked broccoli. However, raw broccoli contains a lot of vitamins. Broccoli is rich in vitamin B1, vitamin B2, vitamin B6, and vitamin C. However, when broccoli is heated, a significant amount of the heat-sensitive vitamin C disappears.© VWPics/Imago
5/10 The same applies to pepper. Vegetables are among the varieties that contain the highest percentage of vitamin C. Just half a pepper can cover up to half your daily nutritional needs – but only if the vegetable is eaten raw. © Yai Images/Imago
6/10 Chickpeas are a good source of plant-based protein. They also fill you up quickly and provide plenty of fiber. However, canned chickpeas should be washed before eating. This makes canned legumes easier to digest. © Panthermedia/Imago
7/10 Lemon is often drunk in winter with hot water, ginger and a little honey. This is said to not only protect the immune system but also help in treating sore throat and other respiratory ailments. However, to ensure the retention of important vitamin C, the drink should not be prepared too hot. Because vitamin C is sensitive to heat, it should not be heated to temperatures higher than 40 degrees. © View Stock/Imago
8/10 Raw carrots contain a lot of healthy nutrients. However, only if carrots are eaten with their peel. Because most of the vitamins are found in the peel. However, the beta-carotene it contains is more easily absorbed by the body if the carrots are already cooked. © Scientific Image Library/Imago
9/10 Smoothies and salads with raw spinach are especially healthy. Green vegetables contain a lot of oxalic acid, which can be harmful to health in large quantities. Oxalic acid also prevents the absorption of calcium and iron in the intestine. It is best to heat or boil spinach. The acid is broken down and the body can digest spinach better. © Alice Dias Didzolet/Imago
10/10 Green beans contain valuable vegetable protein. However, lectin protein can be found in raw beans, which interferes with nutrient absorption. Some people are allergic to lectins. If ingested, symptoms such as nausea, dizziness, or diarrhea may occur. Heating inactivates the protein and thus makes the green beans more digestible. © Westend61/Imago
A balanced diet should include enough fruits and vegetables in the menu. According to the German Nutrition Society (DGE) At least two servings of vegetables and two servings of fruit end up on your plate. However, nutrients in food can be lost when food is prepared. To ensure that important minerals, vitamins and secondary plant substances actually reach the body, some important rules must be followed when processing and cooking.
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