Which vegetables are cooked healthier than raw ones?

Many people like to eat vegetables raw, just like now, I am answering this question while eating tomatoes. Besides tomatoes, we usually eat raw cucumbers, parsley, sweet potatoes, lettuce, carrots, sweet peppers, etc., but some cooked vegetables are more nutritious and healthier than raw ones. For example, the following vegetables:

The tomatoes I am eating are really good raw, but cooked tomatoes can release the useful antioxidant lycopene. Facts have proved that eating more lycopene can inhibit bacteria and reduce the risk of cancer and heart disease. Cooked tomatoes can break the cell wall and release lycopene for human body to absorb. However, boiled tomatoes do reduce the content of vitamin C, but the antioxidant activity has been improved. However, there are many ways to obtain vitamin C, which is still worth cooking.

Then carrots. Cooked carrots contain more beta-carotene. β -carotene is called carotenoid antioxidant, which makes fruits and vegetables appear red, yellow and orange. β -carotene can be converted into vitamin A in human body, which plays an important role in vision, reproduction, bone growth and regulating immune system.

Most people don't eat pumpkins raw. I can't imagine what it would taste like without pumpkins. In fact, boiled pumpkins contain many antioxidants, such as β-carotene, which are more easily absorbed once heated.

Asparagus is very pleasant after peeling. According to the journal of prevention, cooking helps to break the thick cell wall, allowing the body to smoothly absorb vitamin B and vitamin A of asparagus and trace elements such as folic acid, selenium, iron, manganese and zinc. At the same time, it also helps to absorb antioxidants, especially amino acids.

Cooked mushrooms can release rich nutrients of mushrooms, including protein, B vitamins and minerals, and a series of other foods. No new compounds were found. In Asian tradition, mushrooms are regarded as food and medicine because they can strengthen the immune system and support the natural protection of the body.

Raw spinach is rich in folic acid, vitamin C, nicotinic acid, riboflavin and potassium. After cooking, vitamins A and E, protein, fiber, zinc, vitamin B 1, calcium and iron-as well as major carotenoids, such as β-carotene, lutein and zeaxanthin, are added, which are easier to absorb after cooking.