After thinking about the problem of healthy eating, people usually try to include as many vegetables in their diet as possible. And this is correct, because they are low in calories, but they are high in vitamins, minerals and healthy fiber.
However, the way you prepare meals can negate all the benefits of the foods you eat. Of course, mistakes in cooking will not cause health problems, but there will be little benefit.
Carrots are a vegetable that every housewife has in stock. It is put in soups, added to main courses, or used to make salads. Carrots are rich in fiber and vitamins, especially carotene (vitamin A). It is responsible for the proper functioning of the immune system, strengthens the retina, improves the condition of hair and nails. However, carotene is best absorbed from boiled carrots.
Broccoli is, unfortunately, less popular on our tables. It contains quite a lot of vitamins and microelements, such as B, C, A, PP, as well as iron, chromium, manganese, etc. 100 g of cabbage is enough to cover the daily intake of these nutrients. However, broccoli is best eaten raw, or steamed as a last resort. When boiled, most of the nutrients are digested.
The most popular way to cook asparagus is to boil it in boiling water for a few minutes. However, with this cooking method, most of the vitamin C is destroyed. To preserve vitamins, it is better to steam the asparagus or fry in hot oil for 2-3 minutes. In this case, the taste will not be affected, and the crispy crust will add a special piquancy.
A lot has been said about the benefits of flaxseed, but in order to get the entire list of useful and nutritious substances, it is better to grind the seeds into powder before eating.
When cooking pumpkin dishes, most people remove the skin from the pumpkin first. And, as it turns out, in vain, because it contains most of the vitamins and minerals. You can cook pumpkin in any way, the main thing is not to peel it.
It is better not to cut the garlic before adding it to the dishes, but to pass it through a press. If you have time, then the garlic gruel can be kept at room temperature for 7-10 minutes, then the taste will be more intense.
