Dark vegetables cooked best
Nutrition experts have found that vegetables with deep colors are best cooked. Because cooking can increase the utilization of vitamin K and carotenoids in dark vegetables and orange vegetables. These two types of substances are like fats and oils. After cooking with hot oil, they soften the cell wall, promote the dissolution of carotene and lycopene, and increase the absorption rate. Cooking can also soften vegetable fiber, which is beneficial for patients with gastrointestinal weakness, indigestion, flatulence, chronic diarrhea and other types of patients. Zhou Zhou
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Dark vegetables can also increase the utilization of calcium and magnesium in vegetables after cooking. Many people only know that calcium comes from milk and magnesium comes from bananas, but they don't know that dark vegetables are also a good source of these nutrients. This is because most of dark vegetables have oxalic acid, which is not conducive to the absorption of calcium and magnesium. However, in the cooking process, as long as the blanching step, then fry or cold, you can remove the vast majority of oxalic acid. 