To Cook or Not To Cook?
Raw greens vs cooked greens: the facts
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