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Does cooking boost nutrients in tomatoes and spinach?
date:Sep 05, 2017
ile cooking decreased the amount of vitamin C in tomatoes, the cooking process increased levels of antioxidants that could be absorbed by the body, including levels of lycopene, the carotenoid plant pigment that helps protect the body from free radical damage. You might be able to get more lycopene out because the heat starts to break down the cell matrix and that actually allows some of the tied-up carotenoids to be released from the cell walls, Dr. Rasmussen said.

Raw spinach provides a lot o

12/21 19:41