To Cook or Not To Cook?

Raw greens vs cooked greens: the facts

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It’s not news that cook­ing (boil­ing, steam­ing, roast­ing – ba­si­cally any form of heat­ing) can strip veg­gies of some of their nu­tri­tional value, but what we didn’t know is that the vi­ta­min and min­eral con­tent of cer­tain veg can ac­tu­ally mul­ti­ply when cooked.

Take car­rots – while we’ve taken to dunk­ing our ba­tons in hum­mus in a bid to at­tempt healthy snack­ing, re­cent re­search has proved that their vi­ta­min A (the one that’s good for your im­mune sys­tem) con­tent in­creases when cooked. Spinach? We all know how much the leaves shrink when heated up, but this is a good thing be­cause the nu­tri­tional con­tent gets packed into a smaller space, mean­ing you end up wan­gling more well­ness from your weekly stir-fry. As for broc­coli, you’ll want to steam rather than boil your midget trees. Over 70 per cent of their nu­tri­tional value re­mains when steamed, which means fa­tigue-fight­ing vi­ta­min B1 and bon­estrength­en­ing vi­ta­min K can get to work.

Heat­ing veg­gies isn’t al­ways bad

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