8 Foods You Should Never Reheat

Even the youngest children know the benefits of fruit and vegetables, and the importance of eating healthy food in a daily diet. Still, the way we consume vegetables in the body is very important. Many studies have shown that thermal processing of vegetables make them lose a lot of healthy nutrients. Read which foods you should never reheat and cook again.

foods you should never reheat

Which Foods You Should Never Reheat And Cook

If you want to get the most nutrition from the food you eat you should be very careful, and never reheat these eight foods.

1. Tomatoes

never reheat tomatoes

Fresh tomatoes contain a lot of magnesium and zinc. After thermal processing, the concentration of these substances is reduced by 90-100%.

2. Bell Pepper

bell pepper should never reheat

Bell peppers, especially red bell pepper, are vegetables that are containing the highest amount of vitamin C. However, if you warm-up or cook them, unfortunately, their concentration will be reduced by 4 times.

3. Garlic

never reheat garlic

Fresh garlic is rich in vitamin C and B and is rich in choline. But thermal processing reduces the useful properties, so the best is to consume garlic like a fresh product not cooked.

4. Spinach

never reheat spinach

If you reheat spinach, the nitrates of these veggies can turn toxic and can release carcinogenic properties. So it’s best to take spinach fresh, or if you cook it you should never reheat the leftovers of it.

5. Asparagus

never reheat asparagus

Asparagus is a great source of vitamins A, C, E, K and B and it is also rich in folic acid. Its low caloric value makes this vegetable good choice of food if you want to loose weight because 100 grams asparagus have only 20 calories. When you cook this vegetable the nutrients and the vitamins decreases.

6. Broccoli

broccoli health benefits

Broccoli is rich in vitamin A, B, and calcium. Thermally processed broccoli has 40% fewer nutrients than fresh broccoli. This green vegetable also has vitamins C, vitamin K, potassium, iron, folic acid, and proteins. It helps your body in fighting with poor digestion, cancer, it can improve your immunity.

7. Beetroot

cooking beetroot

Beetroot is an excellent source of folic acid. But when it’s cooked the nutritional value is reduced by 40%.

8. Ginger

ginger health benefits

Fresh ginger has a sharp taste, but it is a source of vitamins A, C, B1, B2 and it has a number of important micro-nutrients. During thermal processing, most of the nutrients are lost.

A lot of vegetable and fruits lost their nutrient value during the thermal processing. These vegetables like ginger, broccoli, spinach, and tomatoes are more healthy if you eat them raw.

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