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Most of as know by now that we should be eating more vegetables for good health.
The benefits of eating lots of vegetables are undeniable.
People who consume plety of vegetables are less likely to develop health problems.
However, the other day I came across an interesting article that said that how we eat vegetables was as important as how much of them we eat.
Whether we cook vegetables or eat them raw influence the amount of vitamins and other nutrients absorbed by our bodies.
According to the article, the amount and type of nutrients contained in vegetables very depending on a number of factors, including where and how they were grown, processed and stored.
No single cooking or preparation method is the best.
Nutrients like vitamins B and C are ( 33 ).
For example, fresh spinach loses 64 percent of its vitamin C after cooking.
Canned peas and carrots lose 85 percent to 95 percent of thir vitamin C.
Raw vegetables are not always the best, either.
A study involving 198 Germans who strictly followe a raw food diet showed that had normal levels of vitamin A, but that feljkj short when it came to lycopene, a healthful compound found in tomatoes and other red-colored vegetables.
It is known that processed tomato products have a higher lycopene content ( 34 ).
That is because from breaks down the thick cell walls of plants and releases the contents so our body can readily abuse them.
One of the experts quoted in the article said, "Putting on things that make food taste better ―spices, a little salt ― can encourage your eating experience and make the food taste better, so you're more likely to eat vegetables more often."
I thought this was a good point.
Nutrient content and taste can vary widely depending on the cooking method and how a vegetables is prepared.
The lesson here should be to eat a vary of vegetables ( 35 ) .
( 33 )
1 destroyed as we eat them
2 most beneficial to our health
3 often lost processing
4 most likely to be grown by farmers
( 34 )
1 than vitamin A
2 than other red-colored vegetables
3 than tomato juice
4 than fresh tomatoes
( 35 )
1 cooked with spices
2 prepared in a variety of ways
3 unprocessed whenever possible
4 when they are in season
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