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    Vegetables Raw?: Is It Better To Eat

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    agubarbo
    Cooking vegetables has mixed effects on nutrients, destroying some like vitamin C through heating but releasing others like beta-carotene and lycopene. It is best to eat a variety of raw and cooked vegetables. Some vegetables like carrots and spinach are better consumed cooked to increase nutrient availability, while others like broccoli and garlic retain more nutrients when eaten raw. Though often discarded, the green tops of vegetables like carrots are edible and contain valuable vitamins, with their peppery taste making a flavorful addition to dishes when used in moderation.

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    Vegetables Raw?: Is It Better To Eat

    Uploaded by

    agubarbo
    30 views1 page
    Cooking vegetables has mixed effects on nutrients, destroying some like vitamin C through heating but releasing others like beta-carotene and lycopene. It is best to eat a variety of raw and cooked vegetables. Some vegetables like carrots and spinach are better consumed cooked to increase nutrient availability, while others like broccoli and garlic retain more nutrients when eaten raw. Though often discarded, the green tops of vegetables like carrots are edible and contain valuable vitamins, with their peppery taste making a flavorful addition to dishes when used in moderation.

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    cocinologia

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    p03

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    Cooking vegetables has mixed effects on nutrients, destroying some like vitamin C through heating but releasing others like beta-carotene and lycopene. It is best to eat a variety of raw and cooked vegetables. Some vegetables like carrots and spinach are better consumed cooked to increase nutrient availability, while others like broccoli and garlic retain more nutrients when eaten raw. Though often discarded, the green tops of vegetables like carrots are edible and contain valuable vitamins, with their peppery taste making a flavorful addition to dishes when used in moderation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views1 page

    Vegetables Raw?: Is It Better To Eat

    Uploaded by

    agubarbo
    Cooking vegetables has mixed effects on nutrients, destroying some like vitamin C through heating but releasing others like beta-carotene and lycopene. It is best to eat a variety of raw and cooked vegetables. Some vegetables like carrots and spinach are better consumed cooked to increase nutrient availability, while others like broccoli and garlic retain more nutrients when eaten raw. Though often discarded, the green tops of vegetables like carrots are edible and contain valuable vitamins, with their peppery taste making a flavorful addition to dishes when used in moderation.

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    150 // 151 The Science of Vegetables, Fruits, Nuts, and Seeds

    Is it better to eat Making the most of veggies


    VEGETABLES RAW? The green tops of vegetables
    such as carrots, which we usually
    discard (see below), are perfectly
    Cooking vegetables is neither inherently bad nor good. edible and add a peppery tang to
    side dishes and salads.

    Cooking has a mixed effect on nutrients, destroying How to use green vegetable tops
    Use the green tops of the vegetables
    vitamins and antioxidants in some foods, while increasing below as a flavorful addition to a salad,
    them in others. For example, tomatoes release more of the sautéed alongside other greens, or
    relatively rare antioxidant lycopene and carrots release more mixed in a soup or broth for extra bite.
    beta-carotene when cooked, but vitamin C (also in tomatoes), Carrot • Radish • Turnip • Beet
    several B vitamins, and certain enzymes are destroyed by
    heating. To optimize health, it’s important to eat a variety
    of cooked and raw vegetables. The chart below shows how
    some vegetables retain important nutrients if eaten raw and Alkaloids in
    others release valuable nutrients when cooked. carrot greens have
    a peppery taste.

    B ETT ER RAW BETTER CO O K E D


    Carrot tops contain
    more vitamin C
    Broccoli Carrots than the root.
    Heat damages the Cooked carrots supply
    enzyme myrosinase a greater number of CARROT TOPS
    that makes anti-cancer heart-protecting
    compounds. carotenoids.
    Should I throw away
    Watercress
    As with broccoli,
    heat damages the
    Spinach
    Gentle cooking makes
    the beta-carotene
    THE GREEN TOPS?
    important enzyme and iron in spinach
    myrosinase. more absorbable. Uncertainty about safety puts many off
    eating green tops.
    Garlic Cabbage
    Heat reduces the Steamed or gently The green, spindly leaves that adorn the top of
    amount of the boiled cabbage vegetables such as carrots have long been thrown into
    health-boosting releases more
    enzyme allicin. carotenoids.
    soups and broths, but many of us are uncertain about
    how edible they are. Recent scares over “poisonous”
    alkaloid chemicals in carrot leaves have put many people
    Onions Tomatoes off using these, and a resemblance to poisonous hemlock
    These retain more These release more
    antioxidant flavonoids of the antioxidant adds to the reluctance to eat the green tops. Alkaloids
    and cancer-fighting lycopene after in carrot greens do lend a slightly bitter taste and, in
    sulfur compounds. cooking. high enough doses, can be poisonous, but the amounts
    consumed in carrot tops are of little concern. In fact,
    Red pepper Asparagus many of the bitter-tasting herbs and salad plants, such
    These are high in Cooking makes as arugula, owe their pleasant, cutting flavors to the
    vitamin C, an unstable cancer-fighting ferulic bitter alkaloids they contain. Treat carrot tops and
    vitamin that is acid in asparagus
    damaged in heat. more absorbable.
    other green tops as you would any herb; although, as
    with other strong-tasting leaves, avoid overpowering
    dishes with them.

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