British scientists have discredited the conventional wisdom that raw vegetables are much healthier than the cooked ones. Experts at the Institute of Food Research reported that most boiled and baked vegetables could bring us more health benefits.
For example, it doesn’t make sense to eat raw carrot because we can get beta-carotene only if it’s boiled. What’s more, the antioxidant content of boiled carrots is three times higher than that of raw carrots.
Spinach and Broccoli
Cooked spinach and broccoli are also healthier as they supply up to 30% carotenoids (compared to max. 3% contained in raw vegetables).
Even simmered and boiled tomatoes are far more beneficial because thermal treatment improves the uptake of lycopene, a strong antioxidant that helps prevent blood vessels diseases and lowers the risk of cancer.
Baking is the tastiest and healthiest way to cook vegetables. While they are as healthy as boiled vegetables, baked vegetables taste as if they were simmered.