Dietitian Carlene Thomas emphasizes that the best vegetables to consume are the ones people actually enjoy eating, as many purchase vegetables they don't use. Cooking methods impact nutritional value; raw isn't always better. Cooking can enhance nutrient absorption, increasing bioavailability. For example, cooked tomatoes are richer in lycopene than raw, and steaming or microwaving vegetables generally preserves more nutrients due to shorter cooking times. Thomas suggests focusing on enjoyable vegetables combined with healthy cooking methods for better dietary habits.
"It doesn't matter how you cook them, because if they're going in the trash, they're not in your body."
"Cooking not only softens the cellular walls in vegetables, making them easier to digest, it also changes their structure to increase bioavailability."
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