Optimize your fruit and vegetable Nutrients this way

Optimize your fruit and vegetable Nutrients this way - Many think, eating fresh foods, such as raw vegetables, is the best way to keep the content of nutrients in fruits and vegetables. But in fact, some studies show, to make fruit and vegetable remains high, and the best way not to always have to be eaten raw, but rather through the storage, preparation, and cooking the right way.

Optimize your fruit and vegetable Nutrients this way

Store watermelons in room temperature

After buying watermelons, most people will cut and store it in the refrigerator to keep it fresh. In fact, according to research from the U.s. Department of agriculture, the storing watermelon in room temperature can increase the content of antioxidants and other nutrients.

The study found, after the watermelon is cut and stored at room temperature, increased antioxidant levels up to 40%, while levels of beta-carotene rises nearly 140%. Conversely, when watermelons stored at cool temperatures, their nutritional level remains the same as the beginning.

Optimize your fruit and vegetable Nutrients this way

Cook broccoli with steamed way

The study, published in the Journal of Science of Food and Agriculture found that to keep nutrition, steaming broccoli could be the best cooking method.

Researchers compare how boiling, steaming, microwaving and warming will impact on the level of antioxidant flavonoids broccoli.

Then, they discovered that steaming has the effect of relieving the most minimal nutrients. Meanwhile, microwave broccoli nutrition reduce the 97% and boiling caused 66% of the nutrients are lost.

Cut the carrots after cooked

Research carried out at Newcastle University found, if carrots are boiled first and then the new cut, the nature of the anti-kankernya will increase by as much as 25%. So, cooking carrots will boost the nutrients in vegetables, rather than eat it raw.

Then, if you cut it off before cooking, then there will be the nutrients lost when washed, so trim your carrots when you finish cooking.

And when 100 people asked to wear blinders and comparing the taste of raw carrots and cooked, more than 80% claimed to prefer the taste of sweet cooked carrots.

Eating a PEAR in a State completely cooked

Research from the University of Innsbruck discovered, in a PEAR that is really mature there are levels of antioxidants.

If you buy pears that are not too ripe, keep in room temperature. To speed up the process, put the pears on the bananas because bananas produce ethylene gas that speeds up ripening.

To check if the PEAR is ready to eat, press in on the end of, when tender, mark pears have really matured.

Frozen vegetable and fruit keep nutritious vegetables

In a study of Leatherhead Food Research, scientists tested the levels of nutrients inproducts that have been stored in the fridge for three days with vegetable and fruit products are frozen.

Surprisingly, researchers found more nutrients in frozen samples. In fact, two of the three cases, vegetable and fruit products are frozen in fresh and hygienic state, contain higher levels of antioxidants, including polyphenols, anthocyanins, lutein and beta-carotene.

In conclusion, freezing fruits and vegetables not making nutrients become lower. Thus helping them maintain essential nutrients.

After the cut, cooked garlic do not jump

Once peeled and cut garlic, let "rest" for 10 minutes. Research shows, these measures will help maintain the garlic anti-cancer powers rather than when you cook it directly.

Why? cut the garlic will release enzymes that get caught up in the cells of plants. The enzyme takes 10 minutes to reach its peak. (source: timecom)