Does Cooking really Kills the Nutrients in your food – Fact Vs Myth

Mother Nature provides you a wide range of nutrients in the fruits and vegetables we have daily. There are ‘N’ no of vitamins and minerals in every fruits and the vegetable we eat daily. Cooking starts when our ancestors invented fire. Cooking helps to soften the veggies, and make the food easy to digest. Our digestive system is less efficient when compared to other animals. But there is always a part of the society warns that cooking can kill the nutrients in the food.
Scientist around the world are under a serious researches on these topics. But for some instance it is true that certain nutrients in foods are exhausted while cooking in over heat for some time. But it is not true in all cases,
A recent study in Germany on 200 people shows that, people who take raw veggies are rich in beta carotene levels, but their lycopene levels were below average. Lycopene is a red pigment found predominantly in tomatoes and other rosy fruits such as watermelon, pink guava, red bell pepper and papaya. Several studies conducted in recent years (at Harvard Medical School, among others) have linked high intake of lycopene with a lower risk of cancer and heart attacks. Lycopene are proved to be even more potent antioxidant than vitamin C.
Tomatoes which are cooked have 35% more lycopene than the uncooked ones. Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw. Boiling and steaming better preserves antioxidants, particularly carotenoid, in carrots, zucchini and broccoli, than frying, though boiling was deemed the best. The researchers studied the impact of the various cooking techniques on compounds such as carotenoids, ascorbic acid and polyphenols.
Deep fried foods are notorious sources of free radicals, caused by oil being continuously oxidized when it is heated at high temperatures. These radicals, which are highly reactive because they have at least one unpaired electron, can injure cells in the body.
Vitamin Loses
Vitamin B and C are more vulnerable for degradation. Canned peas and carrots lise 85 to 95 % of vitamin C. Even frozen cherries lose 50% of antocynanins, the nutrients found in the dark pigments of fruits and veggies. So these water soluble vitamins are easily lost while cooking the vegetables.
Comparing the healthfulness of raw and cooked food is complicated, and there are still many mysteries surrounding how the different molecules in plants interact with the human body. The bottom line, is to eat your veggies and fruits no matter how they’re prepared.


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