There is a relationship between the colors of different foods and the health benefits they provide. Red foods are known for their antioxidant properties, while vegetables are known for their eye health benefits, and yellow foods are often a good source of protein. But how should we eat these foods to get the most out of their nutritional value?
In this report, he pointed out “site Bright Side ” (Bright Side) American to the importance of knowing foods rich in minerals and vitamins so you can make a good decision about what you eat and what you need to get rid of it. Read also These include bananas, lentils and turmeric … 11 foods that improve your mood and make you feel happy This is what happens to the body of a fasting person when eating onions and garlic The deadly crunchy potato … the delicious poison to feed your children Food safety is in danger … elusive wild bacteria that live in vegetable leaves
Bananas contain vitamins “B” (B) and “C” (C), magnesium and potassium, and most of these nutrients are found in the banana peel, specifically the part separating the fruit from its outer peel, which is known as the “vascular vascular tissue” responsible for the distribution of water and nutrients in the plant. . Banana peel is also rich in fiber, so you should avoid throwing it out, but rather adding it to your diet.
The site stated that cooking tomatoes releases cancer-fighting antioxidants, known as lycopene, as the heat breaks down the stiffer cell walls in this plant, allowing the body to absorb nutrients more easily. Therefore, grilling tomatoes slowly or preparing a sauce from them is the best way to get more out of its benefits.
3- chard, beetroot and turnip
I am not wrong if you eat the leaves of some vegetables, but you should know that their stems are also good for eating, as cooked stems provide a dose of glutamine, a special acid that boosts the body’s recovery from some infections. They also taste great when boiled and fried in olive oil.
Eating potatoes with the skin on provides more fiber, vitamins and minerals than without them. And potatoes contain vitamin C, many B vitamins, iron, calcium and potassium, which in turn give you an energy boost, help relieve your stress level, strengthen bones and improve digestion.
5- Apples and oranges
You should eat apple and orange peels. Apple peels contain the antioxidant quercetin that helps promote heart and brain health. As for orange peels, they are rich in flavonoids, which reduce cholesterol in the blood and protect the heart.
Although eggs are easier to digest when cooked, high heat can cause them to lose some nutrients. For example, microwaving, frying, or boiling eggs for a long time reduces the number of antioxidants and oxidizes the cholesterol in them. This means that boiled eggs in water without the skin and half boiled are more beneficial, because it provides the body with a higher protein content.
7- Onions and garlic
Crushing or chopping onions and garlic releases the enzyme allinase, which generates a nutrient called allicin, which in turn contributes to the formation of other compounds that protect us from disease. Onions and garlic also contain sulfur, which works well with foods rich in iron and zinc, such as turkey, beef, and liver.
8- Grains and beans
Beans and beans contain substances that can make digestion difficult. And when you soak beans and grains in the water, you reduce the proportion of these compounds, facilitate the digestive process, and enhance the absorption of minerals that they provide such as iron, calcium and zinc that warm water helps release.
If you like red kidney beans, you should make sure to soak and boil them because overlooking them can cause severe vomiting and diarrhea.
9- Green leafy vegetables
All leafy greens should be eaten raw. Brussels sprouts, broccoli, avocados, spinach, and all other vegetables contain water-soluble and heat-sensitive nutrients.
Exposing these vegetables to high temperatures leads to a loss of vitamin C, folic acid, and vitamins B1 (B1) and B5 (B5), so be sure to eat raw vegetables, for example, raw spinach contains 3 times the proportion of vitamin C found in cooked spinach. And if you simply can’t digest raw broccoli, you can cook it over low heat with a little water.