Munching on crudités or tossing crisp, uncooked florets into a super-salad is lauded as the best way to maximise nutrient intake from vegetables. But while some vegetables are best served raw, in others the vitamins, minerals and beneficial plant compounds they contain are more effectively absorbed into our system when we cook them. To cook, or not to cook? — that is the question.
Best eaten: Cooked
Eating a raw carrot stick might seem virtuous, but you’d be better off cooking them according to a study published in the Journal of Agricultural and Food Chemistry by food scientists at the University of Arkansas. They found that cooked then pureed carrots had up to 34.3 per cent higher levels of beta carotene, the carotenoid antioxidant that
#Raw #cooked #healthiest #eat #vegetables #Times2