Which vegetables lose their beneficial properties after cooking?

Caution, vitamins evaporate: which vegetables lose their beneficial properties when heated

1. Broccoli
This emerald health defender, known for its rich content of vitamin C and antioxidants, can lose up to half of its nutritional value during prolonged boiling. To preserve maximum benefits, nutritionists recommend steaming broccoli or quickly sautéing it over low heat.

2. Spinach
A true vitamin bomb – spinach – loses up to 70% of vitamin C during heat treatment, which is extremely vulnerable to high temperatures. Specialists advise enjoying spinach primarily fresh, adding it to salads and smoothies.

3. Bell pepper
Bright bell pepper, a treasure trove of vitamin C and antioxidants, significantly loses its beneficial properties when fried or baked. The optimal solution for preserving all valuable substances is to consume pepper raw or subject it to minimal heat treatment.

4. Garlic
The natural antibiotic garlic owes its healing properties to the compound allicin, which, unfortunately, breaks down during prolonged heating. Experts recommend adding minced garlic to dishes at the final stage of cooking to preserve its therapeutic potential.

5. Tomatoes
A surprising exception to the rules – tomatoes. Although they lose some vitamin C when heated, they significantly increase the content of lycopene – a powerful antioxidant that protects the body from free radicals. Therefore, tomatoes are a rare case where heat treatment is only beneficial.