In any book on dietetics, you can read that raw vegetables are much more useful than boiled. But this is not always so. It turns out that, for example, from cooked carrots we absorb 5 times more carotenoids than from raw carrots. It is to this conclusion came the scientists from the English Institute for Food Research, as the Internet publication for girls and women from 14 to 35 years old Pannochka. Net The fact is that when cooking the cell wall cells (and many others too) become softer. As a result, for example, from broccoli and spinach after cooking, a person receives 10-30% of carotenoids, and from raw only 2-3%.
Of course, the orthodox raw-food experts will object and say that vitamins are lost during heat treatment. Indeed, some of them are lost, but the rest we acquire much better than medicus. En.