Aside from being delicious, vegetables are a treasure trove of nutrients. Most veggies can be consumed raw or cooked, but on some cases, cooking them actually makes them even healthier! Here are three vegetables that benefit from some heat exposure.
Mushrooms are packed with antioxidants which help to fight cancerous cells. Although raw mushrooms contain them too, the antioxidant factor is enhanced when the veggies are cooked. Levels of potassium, niacin, and zinc also increase in cooked mushrooms, so throw them in your pastas and stews!
Green beans make for an excellent accompaniment. If sautéed green beans are one of your favorite dishes, you’ll be pleased to know that they are quite healthy, too! In fact, green beans release more nutrients when they are baked, microwaved, or even fried, as opposed to boiled or pressure cooked.
Although they’re lovely fresh, tomatoes become even healthier when they have been roasted, fried, or boiled. That’s because the heat helps to break down the cell walls, increasing levels of lycopene which lowers the risk of cancer and cardiovascular disease. So, if you were looking for a sign to make tomato soup, this is it.