In this video we're going learn about six vegetables that are actually healthier when you consume them cooked rather than raw.

*** DISCLAIMER ***
This information, including but not limited to text, graphics, images, studies, audio and other material contained in this video or youtube channel are for informational purposes only. No material on this channel is intended to be a substitute for professional medical advice and treatment.

Here are the studies we look at in the video

Intake of Raw Fruits and Vegetables Is Associated With Better Mental Health Than Intake of Processed Fruits and Vegetables
[ Ссылка ]

Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears
[ Ссылка ]

Antioxidant properties of raw and cooked spears of green asparagus cultivars
[ Ссылка ]

Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst
[ Ссылка ]

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)
[ Ссылка ]

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
[ Ссылка ]=&

Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
[ Ссылка ]

Influence of cooking methods on antioxidant activity of vegetables
[ Ссылка ]

Influence of cooking methods on antioxidant activity of vegetables
[ Ссылка ]

Review Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds
[ Ссылка ]

свернуть