Registered dietitians say carrots, for example, should always be cooked, because this process releases more beta-carotene.
Shahzadi Devje, a registered dietitian based in Toronto, adds she always advises her clients to avoid over-cooking vegetables, especially in too much water.
“This diminishes their nutritional value and they become tasteless and fade before your very eyes,” she says. “Instead, I would encourage steaming, blanching or sautéing vegetables lightly until tender-crisp to help retain colour, nutrition and taste.”
Source: Fruits and vegetables you should never eat raw — and the ones you should | Globalnews.ca
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