Is it bet­ter to eat raw or cooked veges?

Ruapehu Press - - Your Health -

Email your ques­tions for Dr Libby to ask.dr­libby@fair­fax­me­dia.co.nz. Please note, only a se­lec­tion of ques­tions can be an­swered. over­cook­ing or cook­ing in ex­ces­sive amounts of water, as water-sol­u­ble vi­ta­mins can leach out.

Re­mem­ber, the most nu­tri­tious veg­eta­bles are the ones that you ac­tu­ally eat (and di­gest well).so, rather than wor­ry­ing about whether you should be eat­ing them raw or cooked, just do your best to fo­cus on eat­ing plenty of colour­ful veges every day.

Black tea and green tea are both pro­duced from the Camel­lia sinen­sis bush, and it is what hap­pens to the leaves af­ter they are picked that de­ter­mines whether they end up as green or black tea. Not only do the dif­fer­ent pro­cess­ing tech­niques af­fect the colour and taste of the teas, they also af­fect the com­po­si­tion (the sub­stances that are present in the dif­fer­ent teas).

Green and black tea have a sim­i­lar caffeine con­tent.how­ever, this will vary de­pend­ing on how strong you make your tea. Green tea is richer in polyphe­no­lic com­pounds, such as cat­e­chins and flavonols, and it con­tains a com­pound called epi­gal­lo­cat­e­chin gal­late (EGCG), which is thought to have anti-cancer ef­fects.

The polyphe­nols that are found in both black and green tea (with green tea hav­ing higher amounts) func­tion as an­tiox­i­dants.

How­ever, they can also bind some min­er­als such as iron and zinc, so it’s best to avoid drink­ing tea with your meals.

123RF

Do your best to eat plenty of colour­ful veges every day.

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