We all know that the composition of fruits and vegetables contain the highest amounts of vitamins and amino acids necessary for our body.
Maybe that’s why all nutritionists recommend as much as possible to include in your diet such products.
However, there are vegetables, which is better to use after the heat treatment. These include, for example, a pumpkin, which after cooking or quenching preserves all its useful qualities, the more so in that way it is more easily absorbed by the body. Especially this vegetable is useful for people suffering from intestinal diseases, because it is able to eliminate toxins.
The same can be said about the carrots, which after cooking is not loosing carotene content, but its quantity increases, which only becomes smaller, it is vitamin A.
We all used to eat only tomatoes in a fresh or salted, but as it turned out, cooked tomatoes can prevent the occurrence of cancer and heart disease. Therefore, use these vegetables for cooking various dishes.
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