For cooking most vegetables,

For cooking most vegetables, it is advisable to cook them steamed or with fats such as flaxseed oil, olive oil, etc. Adding healthy fats to these vegetables multiplies the absorption of vitamins and minerals in the body:

Tomatoes: If you want to enjoy the properties of lycopene in tomatoes, which is an antioxidant with anti-inflammatory properties, cook it. When you eat raw tomatoes, you only deliver about 5% of the lycopene. Lycopene in baked tomatoes is easily absorbed by the body.

Carrots: Beta-carotene levels, which are a type of antioxidant that turn into vitamin A in the body, increase several times in cooked carrots.

Spinach: The volume of spinach decreases with cooking and you can eat more of it. Spinach also contains folic acid that helps strengthen the nervous system. Spinach folic acid levels are further preserved by cooking this vegetable.

Asparagus: If you want to get more fiber into your body, cook it. Much like tomatoes, asparagus has thick cell walls that must be decomposed by heat. Then all of its healthy nutrients are absorbed into the body.

Pumpkin: The uptake of antioxidants and beta-carotene in pumpkin increases as it is cooked.

Broccoli: Broccoli is a family of cabbage and its antioxidant properties are well known. Broccoli is also a rich source of lutein and tocopherol. These chemicals reduce the risk of cancer by reducing inflammation in the blood vessels of the body. The best way to cook broccoli is to boil it and boil it with carotenoid, lutein and phytochemicals.

Potatoes: It has been proven that consuming cooked or cooked potatoes effectively controls blood sugar. While fried it has the opposite effect on blood sugar and is not recommended at all.