5 foods that turn more nutritious when boiled

Carrots: Boiling carrots can increase their antioxidant levels, particularly beta-carotene, which is essential for eye health and immune function.

Tomatoes: Cooking tomatoes, including boiling, boosts their lycopene content, a powerful antioxidant linked to reduced risk of heart disease and cancer.

Spinach: Boiling spinach enhances the absorption of calcium and iron by reducing the oxalic acid content, making these minerals more available to the body.

Potatoes: Boiling potatoes with their skin on preserves their vitamin C content and makes the starches easier to digest, providing a steady release of energy.

Beans: Boiling beans reduces their antinutrient content, such as phytic acid, and enhances the bioavailability of essential minerals like iron, zinc, and calcium.