Steaming and Boiling Will Boost Antioxidant
Cooked vegetables not only results to a great taste and ease us to consume and digest them. The fact is, according to a report (the Journal of Agriculture and Food Chemistry, Cornell University) which was published last year, cooked vegetables such as carrots, spinach, mushrooms, etc, has had a higher antioxidant level that than the raw ones.
Carrotenoid in carrots, zucchini and broccoli seize the best by steaming. Cooked carrots have a higher beta-carotene. Beta-carotene plays an important contribution to human’s vision, reproduction, growing of bone and smoothing the human body’s immune system.
Beta-carotene is a part of Carrotenoid. Carotenoid it self is considered as an antioxidant substance. Carrotenoids is the one which contributes the color red, yellow and orange in fruits and vegetables.
[...] very good for body’s immunity. Not only that, tomato also contains 56.6 lycopene. Lycopene is an antioxidant, will destroy free radical in human body, as the result of pollution, smoke, and UV [...]