By: Somdatta Saha
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A study published in American Journal of Clinical Nutrition revealed cooked vegetables are more nutritious, when compared to raw food. Here're vegetables you should always cook.
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Oxalic acid in spinach is known to block iron, calcium absorption. When it's boiled, the acid breaks down, making it healthier.
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According to studies, boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable.
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Mushrooms contain antioxidant ergothioneine, which is released during cooking. These antioxidants help break down free radicals.
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Green beans contain lectins, which are hard to digest. Cooking not onlyneutralizes the lectins but also improves antioxidant content.
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A study found that steaming eggplant allows its nutrients to bind together with bile acids, enabling liver to break down cholesterol.
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Find here the foods that are healthier when eaten raw.
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