5 foods not to boil or fry
Vegetables are often used to prepare various dishes: they are stewed, fried, boiled, and baked. However, few people know that some of them completely lose their benefits after heat treatment.
FoodOboz has gathered information for you and will tell you about 5 vegetables that should not be boiled or fried.
Beets
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Beets
It's no secret that beets are a real superfood. It contains many vitamins and nutrients, including folic acid. At the same time, all nutritional value is lost by up to 30% if the vegetable is boiled until it is fully cooked.
Tomatoes
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Tomatoes
Tomatoes are a juicy and fleshy vegetable that contains a lot of magnesium and zinc. However, during heat treatment, 90-100% of the nutrients are extracted from the juice of the vegetable.
Beel pepper
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Bell peppers
Sweet bell peppers contain the highest concentration of vitamin C. This is, of course, good, but during heat treatment, the benefits of the vegetable are reduced by up to four times.
Garlic
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Garlic
Raw garlic is rich in vitamins C, PP, and B vitamins. However, after boiling, baking, or frying, you should not expect any benefits from the vegetable.
Broccoli
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Broccoli
Compared to other vegetables, the situation with broccoli is different. In its raw form, the vegetable is one of the largest sources of vitamins C, PP and group B. If you heat it, 40% of the benefits will definitely disappear.
Earlier, OBOZREVATEL reported on vegetables and fruits that are not suitable for canning.
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