A study by the European medical community showed that eating cooked vegetables is more resistant to cardiovascular diseases and cancer than eating lettuce.
Researchers from the United Kingdom, the Netherlands, Spain, Ireland, and France have conducted scientific research on the active ingredients in vegetables called carotenoids. Carotenoids are considered to be an oxidizing agent and have good anticancer function.
Studies have shown that after the vegetables have been cooked, the plant's cell membranes will soften, which makes the carotenoids more easily absorbed by the body. The researchers pointed out that raw vegetables, the body can only absorb 3% -4% of carotenoids, and the body of carotenoids in cooked and chopped vegetables its absorption rate can reach 45%.
Studies have also shown that boiled carotene and spinach can exert better health effects on the human body.
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