Cooked Vegetables
Cooked vegetables, should you stay away from them? Are cooked vegetables good for you? Many health-conscious people choose fresh vegetables over the cooked or canned variety. They feel that cooking zaps vitamins and minerals from these foods, but is it true?
Surprisingly, cooked vegetables are often superior to the raw variety. Cooked carrots and tomatoes, for example, are higher in beta-carotene and lycopene-substances that protect against many free radicals.
The body produces free radicals naturally during metabolism. However, they break down sensitive cell membranes and attack the cell genes, which can promote illness and aging.
Antioxidants found in vegetables and fruits help protect the body from these dangerous substances. Cooked vegetables also offer antioxidant protection and contain the same nutrients as the fresh or frozen varieties. Eat your vegetables – regardless of whether they are fresh, cooked, frozen or canned. [sources: The New York Times, Fitness RX]
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