Eating cooked vegetables is not a new thing but there are some vegetables which if eaten after overcooking will not give any benefit to the body. Actually, vegetables are cooked to enhance their taste. So that they can be eaten easily. But by doing this, the nutrition of some vegetables decreases. These are those vegetables.
Spinach is a rich source of iron, vitamin C and folate. But if spinach is cooked on high flame, the vitamin C present in spinach is destroyed. If you want to take vitamin C present in spinach, then spinach should be steamed very lightly or cooked a little on low flame. But spinach should not be boiled.
Broccoli
Broccoli is a powerhouse of antioxidants as well as vitamins C and K. But if broccoli is cooked before eating, half of its vitamin C is lost. Therefore, broccoli should be cooked on gas for a very short time.
Cauliflower
Just like broccoli, cauliflower also loses its nutritional elements if cooked too much. Broccoli and cauliflower, which belong to the same family, lose vitamin C due to cooking.
Tomato
There are many myths about tomatoes. Eating cooked tomatoes increases the benefits of lycopene. Whereas vitamin C is lost. Therefore, tomatoes should be eaten raw in small quantities so that the body continues to get the benefits of vitamin C.
Green peas
Green peas are a rich source of vitamins A, C and K. It also contains high amounts of fiber. Most people eat peas by cooking and boiling them, but by doing so, the vitamin C and B present in them start to get destroyed.
Carrot
If you want to get the full benefit of nutrients like beta carotene present in carrots, then instead of eating them cooked in large quantities, eat them raw in a salad or lightly steam them.
Capsicum
Capsicum is rich in vitamin C and when it is cooked on high flame, all the vitamin C is lost. Hence, it is always preferred to eat bell pepper raw or lightly cooked.
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