What vegetables should not be boiled and fried: all the benefits disappear
It is now in the preparation of dishes actively use vegetables. They are roasted, stewed, and also baked. It is quite budgetary and tasty. And, in some cases, it is useful. But there are some vegetables that should not be subjected to heat treatment.
About what vegetables should not be boiled and fried told nutritionist Snezhana Voroshylova ( nutritionist_voroshylova ) on her page on Instagram. These foods lose all their nutrients.
The cabbage family includes the following vegetables:
- rucola, horseradish, wasabi, mustard
- radish, turnip
- all types of cabbage (broccoli, cauliflower, kohlrabi, Brussels sprouts, white cabbage, red cabbage, savoy cabbage, kale and others).
All of these vegetables are high in glucosinolates. These compounds act as antioxidants. These substances are found in the cells.
But under the influence of heat treatment, the cells are destroyed. Immediately after cooking, you can smell sulfur-containing compounds.
So if you want to cook vegetables from the cabbage family, choose blanching or steaming. Also, you can just crisp it up raw.
Stewed and fried vegetables can be eaten, but they will not be useful.
Previously OBOZREVATEL reported that vegetables and fruits are not suitable for canning