Oct 06, 2025
Cooking bell peppers can decrease carotenoids like beta-carotene if overcooked. Quick stir-frying or roasting helps retain them.
Source: unsplash
Boiling broccoli can cause a significant loss of glucosinolates, compounds linked to cancer prevention. Steaming preserves these phytonutrients.
Source: unsplash
Boiling cabbage diminishes glycosylates and anthocyanins, important for heart health and cancer prevention. Steaming or microwaving is best.
Source: unsplash
Boiling green beans can lower flavonoid and phenolic content. Steaming or sautéing keeps most of these health promoting compounds intact.
Source: unsplash
Cooking kale reduces folate and antioxidants such as quercetin. Light steaming preserves its nutritional value while making it easier to digest.
Source: unsplash
Cooking lettuce significantly reduces water soluble vitamins like folate and antioxidants such as polyphenols.
Source: unsplash
Cooking spinach reduces folate and antioxidants like lutein. Light steaming or a quick sauté helps retain most nutrients.
Source: unsplash
Tomatoes, when cooked, boost lycopene but lose some folate. Pair with healthy oils to improve absorption of lycopene.
Source: unsplash
Is Keto diet really worth it? Know advantages and disadvantages