Usually we assume that fruits and vegetables bring the most benefits to the body when eaten raw. While it may seem contradictory, some of them are useful to a greater extent when they are undergone heat treatment.
In fact, most people hardly prepare pumpkin raw, but if we think that cooking takes its beneficial qualities and avoid consuming it, therefore, it is wrong.
Cooked pumpkin contains all the useful antioxidants such as beta-carotene, which are absorbed more easily when heated.
The raw asparagus are delicious, but the heat treatment helps to break down the thick cell walls, which hinder the absorption of vitamins A, C and E, and folic acid . Thus, cooking makes the valuable substances in asparagus more available to the body. Five minutes of steam are optimal period for their preparation and preservation of semi-hall nutrients.
During cooking the tomatoes release lycopene antioxidant. Consumption of high amounts of this antioxidant associated with a lower risk of heart attack and development of cancer .
Subjecting tomatoes cooked, as in asparagus breaks down cell walls and releases the lycopene in the body. It should however be noted that, in this way reducing the amount of vitamin C in red fruits.
According to researchers cooked carrots contain higher levels of beta-carotene , which gives the characteristic orange color of carrots and accordingly found in all fruits and vegetables are colored in orange, yellow or red.
The body converts beta-carotene to vitamin A, which has an important role in vision , reproduction , bone growth and in the regulation of the immune system.