According to experts at Yale University (USA), some types of vegetables when cooked can provide numerous health benefits, allowing the body to absorb the maximum amount of nutrients in the best way possible.
Broccoli
Broccoli contains a high amount of vitamin C, vitamin K, fiber, and antioxidants. When cooked, especially when steamed, broccoli retains more nutrients than when boiled or stir-fried.
Among them, Carotenoids - a compound beneficial to eye health and the immune system will provide the maximum amount to the body of the user.
Red Bell Pepper
Red bell peppers, especially red bell pepper are rich in vitamin C, beta-carotene, and antioxidants. When cooked, red bell peppers will help the body digest more easily and enhance the ability to absorb nutrients.
Experts also advise that cooking red bell peppers by stir-frying or grilling them briefly is the best way to maintain a balance of nutrients and enhance the flavor of the dish.
Asparagus
Asparagus provides excellent nutrients such as folate, vitamin C, vitamin K, and fiber. When cooked, asparagus will help the eater digest more easily, as well as absorb nutrients better.
Especially, the folate nutrient in asparagus when cooked will retain most of the important nutrients for cell development. Cooking asparagus also helps release strong antioxidants, beneficial for cardiovascular health and anti-inflammatory.
Steaming or grilling asparagus is the best cooking method to preserve nutrients. Housewives should also avoid boiling asparagus for too long, which will cause the loss of vitamins and minerals inside.
Onion
Onion contains a high amount of vitamin C, vitamin B6, folate, and potassium. When cooked, onion also has a sweeter flavor, making it easier to digest and the body absorbs nutrients as quickly as possible.
In addition, onion contains quercetin - a strong antioxidant, with anti-inflammatory properties and the ability to reduce the risk of cardiovascular disease. Meanwhile, making stir-fried or grilled onion dishes is the best way to preserve nutrients and enhance the flavor of onion.
