Are tomatoes healthier raw or cooked?

Vegetables: These 3 are healthier cooked than raw

Vegetables: These 3 are healthier cooked than raw

Vegetables are healthy and should be eaten daily. However, many people do not realize that some varieties should be cooked before consuming. Here you can find out which 3 vegetables are healthier cooked than raw.

Regular consumption of vegetables provides us with important vitamins and nutrients and thus has a positive effect on our health. According to the German Nutrition Society (DGE), three servings of vegetables should be on the menu every day, which corresponds to around 400 grams. The DGE further recommends consuming the vegetables both raw and cooked.

Vegetables: raw or cooked?

When cooking or cooking vegetables, valuable vitamins and nutrients can be lost. For example, vitamin C, which helps the body absorb iron, is very sensitive to heat. It is therefore advisable to eat some vegetables raw. However, this is not always the case, because other vegetables are healthier when cooked, as certain ingredients are more readily available to the body when they are heated. Another advantage of cooking is that it makes difficult-to-digest vegetables such as peppers easier to digest.

These 3 vegetables are healthier cooked than raw

  1. tomatoes
    Tomatoes lose some of their vitamin C when they are heated, but they are due to the ingredient Lycopene still healthier in cooked form than raw. Lypocin is a carotenoid that is one of the antioxidants and is responsible for the red color of tomatoes. It has anti-inflammatory effects, fights free radicals in the body, and can even prevent cancer. When heated, the thick cell walls of the tomatoes break open, so that the body can absorb twice as much lypocin as in the raw state.
  2. Carrots
    Carrots contain large amounts of Beta carotene, from which our body makes vitamin A. The vitamin is required for many processes in the body, such as building mucous membranes. Vitamin A is particularly important for skin, hair and eyes. Carotenoids also act as antioxidants that protect the body from inflammation and thus prevent diseases. The beta-carotene in carrots can be better absorbed by the body when they are cooked, as the heat breaks down the cell walls.
  3. spinach
    Contains raw spinach Oxalic acidwhich is harmful to health in large quantities. Pure oxalic acid can damage the kidneys and even lead to kidney failure. The oxalic acid contained in vegetables is less harmful, but it inhibits calcium absorption in the body. When cooking, a large part of the oxalic acid is released into the cooking water, which is why you should not only eat spinach raw in green smoothies or in salads, but also cooked.