In this video we’re going learn about six vegetables that are actually healthier when you consume them cooked rather than raw.
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
Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears
Antioxidant properties of raw and cooked spears of green asparagus cultivars
Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst
Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
Influence of cooking methods on antioxidant activity of vegetables
Influence of cooking methods on antioxidant activity of vegetables
Review Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds
