7 foods that lose vital nutrients during cooking
Image Source : File ImageSpinach: High heat diminishes folate, crucial for DNA synthesis and red blood cell formation, impacting overall cellular function.
Image Source : GoogleBell Peppers: Vitamin C is sensitive to heat; cook briefly to retain nutrients
Image Source : GoogleEggs: Overcooking eggs can reduce the bioavailability of nutrients like choline and certain antioxidants.
Image Source : GoogleBroccoli: Overcooking reduces vitamin C, affecting immune health and collagen production, crucial for skin elasticity and wound healing.
Image Source : GoogleGarlic: Extended cooking diminishes allicin, an anti-inflammatory compound, potentially reducing its cardiovascular and immune system benefits.
Image Source : GoogleTomatoes: Prolonged heat lowers vitamin C, vital for immune support, and lycopene, linked to heart health and cancer prevention.
Image Source : GoogleAsparagus: Extended cooking may diminish folate levels, crucial for DNA synthesis and cell division, impacting overall cellular function.
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