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No Boiling: 7 Vegetables That Are Not Recommended to Boil – There’s a Reason
04.03.2024 01:30
Updated: 12.05.2024 23:26
Vegetables are considered an integral part of a healthy human diet. To get the maximum benefit from them, you need to know how to cook them properly.
After all, when heat treated, they lose the bulk of their useful substances. Some types of vegetables should not be boiled at all.
Grunkol
Regular kale does not tolerate any heat treatment. It has a high content of vitamins A and C. A single serving of kale contains several times more calcium than milk, says Yulia Arkhipova .
This type of cabbage is best added to a salad with fresh vegetables, served with butter and spices, combined with cheese. At low temperatures, the leaves can be baked in the oven as chips as an alternative to potatoes.
Bell pepper
A source of vitamin C, which becomes almost useless if boiled in hot water. Doctors strongly recommend eating peppers only fresh, adding them to salads and numerous snacks.
However, fresh crispy sweet peppers are not allowed for everyone. People with irritable bowel syndrome and liver diseases still need to bake them for a short time in the oven.
Arugula
A plant rich in antioxidants, fiber and glucosinolates, which can reduce the risk of developing cancer cells.
Arugula is a source of potassium, copper, iron, phosphorus, vitamins A, E, C, group B, folic acid for youth, chlorophyll, which protects DNA from damage, aflatoxins to protect the liver.
Under the influence of hot temperatures, the plant completely loses its positive properties. Moreover, the greens acquire a bitter taste.
Brussels sprouts
A valuable source of B vitamins, which have a positive effect on the central nervous system.
Long cooking destroys the bulk of the useful substances in Brussels sprouts. But you can solve this problem by cooking them in a steamer. This way, they will not lose their structure and useful dietary fiber that cleanses the intestines.
Cauliflower
Potassium, vitamin C and calcium are what cauliflower is especially rich in. It is most often boiled, served with oils and spices.
But the fact is that the antioxidant will simply disintegrate under the influence of hot water.
It is much healthier to bake cauliflower in the oven or blanch it slightly with boiling water, making it softer, thereby removing microbes from its surface, but preserving all the useful substances.
Watercress
Garden lettuce contains a valuable component in the form of beta-carotene, a derivative of vitamin A. This substance has high antioxidant properties.
In addition, the salad also contains vitamin C, another type of natural antioxidant. The greens also contain a lot of vitamins K, D, E, folic acid, iron, zinc, magnesium, fiber, and protein. It is recommended to add the salad to bread or vegetables, seasoning it with natural yogurt.
Broccoli
100 g of the vegetable contains 85 mg of vitamin C, which is quite a high figure. At the same time, the same weight of the product has 390 mg of potassium and 33 mg of sodium.
The product is highly recommended for inclusion in the menu of elderly people and all those suffering from chronic cardiovascular diseases. Broccoli in boiling water will immediately lose its positive properties. Therefore, it is best to steam it or blanch it a little.
The listed vegetables should not be boiled in boiling water. They will lose their properties and will be a useless mass with minimal nutritional value. They are much healthier served with salad, as an appetizer, or eaten slightly blanched, combined with fish, meat, vegetables.
Previously, we reported on how to make tea tastier.
