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.