Phytonutrients like lutein and lycopene, for instance, are more absorbable in cooked, rather than raw, vegetables.
It is believed this is due to cell walls -- which contain many of these compounds -- breaking down when exposed to high temperatures.
Don't get me wrong. Raw vegetables are still nutritious and should be part of a healthy diet.
However, the raw food's movement claim that cooked vegetables are "nutritionally inferior" is completely misguided.
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