Cooking tomatoes breaks down their cell walls, making the antioxidant lycopene more available.
Cooking spinach helps break down oxalic acid, a compound that can inhibit the absorption of calcium and iron.
Beta-carotene is converted into vitamin A, which is important for vision, immune function, and skin health.
Cooking asparagus breaks down tough fibers, making it easier to digest. It also increases the availability of certain antioxidants like lutein and zeaxanthin.
Cooking also increases the levels of a compound called ergothioneine, which has antioxidant properties.
Cooking bell peppers increases the availability of certain antioxidants, including beta-carotene and lutein. It also makes them easier to digest for some people.
Cooking broccoli can increase the bioavailability of certain nutrients, including sulforaphane, a compound with potential anti-cancer properties.
Cooking also increases the bioavailability of other nutrients like beta-carotene and lutein.
Cooking kale helps break down tough fibers and reduces its bitterness. It also increases the availability of certain nutrients, including beta-carotene and lutein.
Cooking onions increases the availability of certain antioxidants, including quercetin and sulfur compounds. It also makes them easier to digest and enhances their flavor.