Nutritionists have named those vegetables that are more useful when boiled than raw. According to the resource " 0" In these vegetables, after heat treatment, the content of lycopene increases, an antioxidant substance that destroys dangerous free radicals that cause cancer..

“After frying or boiling for 15 minutes in boiling water, the level of lycopene in tomatoes increases by one and a half times. And in tomato paste, for which tomatoes are boiled for at least 45 minutes, there is already 20 times more lycopene than in fresh fruits, ”the scientists stated..

Also boiled, broccoli or cauliflower become healthier.. But you need to cook them for no more than 5 minutes, otherwise there will be no benefit in these vegetables at all..

Boiled carrots are also healthier than raw ones, because after high-temperature processing, substances that improve vision begin to act more actively, doctors noted..

“In boiled vegetables, the amount of toxins with which plants defend themselves against parasites is reduced,” the doctors added..

aspect. net.