These foods lose their nutritional value when cooked
When it comes to health and wellness, a lot of us believe in relishing home-cooked food, for it is made with healthy ingredients and features low calories. However, not all that is healthy can retain their nutritional value when they are cooked. Today, let us find out about some common ingredients that lose their health benefits when exposed to heat.
Spinach
Spinach is rich in iron and vital minerals crucial for maintaining health. Yet, cooking spinach triggers a reaction where oxalic acid binds with calcium, forming crystals that diminish its nutrient content. Moreover, exposure to high temperatures causes it to lose volume. To preserve its nutritional value, opt for raw consumption in salads and smoothies, steering clear of the nutrient-depleting effects induced by cooking.
Broccoli
Another green vegetable that is packed with a whole lot of nutrients, overcooking broccoli is nothing less than a bad idea. When exposed to too much heat, it loses its essential nutrients like vitamin C. Not only that, experts believe that cooking it for too long can destroy its beneficial enzymes and even make it cancerous. It's best to steam or blanch broccoli.
Honey
Raw money is a powerhouse of antioxidants and a host of vitamins. However, when it is cooked, its important components get destroyed. According to Ayurveda, when honey is added to a hot dish or beverage, it releases a toxin named ama, which can lead to various chronic ailments. It is best to consume honey in its raw form.
Olive oil
Olive oil is a preferred cooking choice due to its richness in phenolic compounds, abundant in antioxidants and Omega-3 fatty acids. However, these valuable compounds can degrade at high temperatures, rendering the oil unsuitable for consumption. Exposure to high heat may also lead to the formation of health-harming compounds. Preserving the oil's nutritional content is achieved by sautéing at lower temperatures.
