We find out what is more useful – to cook or eat raw?
For starters, about the benefits without reservations: most people on the planet do not want or can not eat vegetables daily in the amount recommended by nutritionists, so if there are enough “garden gifts” in your diet, you already care about proper nutrition. All vegetables, cooked or raw, is good. No discrimination. Generous vegetable menu you make the body a great favor.
But, as usual, the general truth suggests nuances that will help determine personal priorities in answering the question: how is it better to eat vegetables – cooked or raw?
FACT 1: PREVATING RAW MATERIALS, BODY COMBINES MORE CALORIES
Scientists not for the first time convince the public that the standard system used to measure calories is fundamentally wrong, since it does not take into account the energy used to digest food. As usual, Dr. Harvard University doctor, led by Professor Rachel Carmody, showed special activity in this matter. Here is the brief meaning of her scientific report: when we prepare food, we help the body in its processing, performing for it the “prelude” of the digestive process. This means that we have to spend less energy to digest and absorb nutrients. Raw foods require the body to work with full efficiency, which, in turn, burns more calories in the process of assimilation.
If it is even simpler, then for the same volume boiled-baked-stewed vegetables are caloric damp. Probably, this is an important point for those concerned about diets and, to be honest, not too significant for others.
FACT 2: PREPARATION EXCITES THE NUTRITION VALUE OF VEGETABLES
However, studies confirm that cooking is not fatal for all natural properties and even increases the level of some antioxidants, for example, beta-carotene in carrots and lycopene in tomatoes (which does not cancel the irreversible destruction of vitamin C). That’s why you may have heard that tomatoes stewed or homemade sauce is better than raw tomatoes. As for vitamin B6 (they are rich in cabbage, broccoli, asparagus, garlic), short cooking promotes the release of its active ingredients, that’s just the dish you need to eat freshly prepared.
AND EVERYTHING: HOW IS VEGETABLES?
The basic answer: just is. This is important. Cooked or raw are secondary conditions. You are on the right track, if you like crunching fresh celery, fry the vegetable mixture in a wok-frying pan (quick, without waiting until it cringes, blackening beyond recognition in a puddle of boiling oil), boil cabbage soup from fresh cabbage or bake a pumpkin in the oven . And do not hesitate to consume the “unaccounted” calories in cooked-baked-stewed – they are not so much to be killed over the counting. Exercises in the preparation of a variety of menus, and you with an appetite will eat today a serving or two of useful vegetables, and tomorrow you will want another – in another dish.
And finally, advice from the wise maestro Fulvio Pierangelini, Italian chef with a world-famous name, the owner of two Michelin stars: “If you are seriously concerned about what and how you eat, lean on raw vegetables in the morning, and cook for dinner. As you know, digestive activity slows down towards the night, so it makes sense to take care of the easily digestible menu, which will relieve you of discomfort in your stomach. “