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10 Foods That Have Changed Benefits in Different Conditions

We are used to thinking, that tomatoes are most beneficial when we eat them raw and make a salad with them.
Although this is true, it is actually a better option for your stomach when it's cooked. There are many regular foods that can surprise you, with their benefits, depending on how you prepare them. 

10 Foods That Have Changed Benefits in Different Conditions

Are you curious like me? In this article, we will learn about 10 Foods That Have Changed Benefits in Different Conditions, Which can become more useful over time or even after you cook it.

1. Bananas:

bananas Changed Benefits in Different Conditions

If you suffer from diabetes, it is better to eat unripe bananas than eat them, experts say. When a banana ripens, the starch begins to turn into sugar that you need to control during diabetes.

On the other hand, unripe bananas have some other minor health benefits. This happens because it contains a starch called resistant starch. It is difficult for us to digest because it is similar to eating raw potatoes. In this case, ripe bananas are best eaten.

2. Mushrooms: 

Mushrooms Changed Benefits in Different Conditions

Although mushrooms may lose vitamin B after they are cooked. there are some great benefits that they gain after exposure to heat. First and foremost, raw mushrooms are like a sponge and can absorb toxins that can be destroyed through cooking.

Second, cooking increases the number of antioxidants in mushrooms that our body needs so much in the modern world. If you want to eat this vegetable, it is recommended to grill it or microwave it instead of boiling or frying it. In this case, they have more valuable health benefits.

3. Tomatoes:

tomatoes Changed Benefits in Different Conditions

We are used to eating raw tomatoes. It contains vitamin C, but experts say cooked tomatoes can do more to fight disease. And reduce the risk of heart disease, cancer, and heart by a large proportion.

Lycopene is found in abundance in tomato peel. This gives tomatoes their red color and they can tolerate temperatures without losing their benefits.

The proportion of lycopene in raw tomatoes is 3 grams per 100 grams of tomatoes, but when cooking the ratio increases to 22 grams per 100 grams.

This substance has many health benefits for the human body, according to the website of the German newspaper "Augsburger Allgemeine". as lycopene works as an antioxidant, and contributes to disease resistance, and reduces the risk of heart disease and cancer.

4. Carrots:

carrots changed Benefits in Different Conditions

It's a little surprising, but carrots, which are very good for us thanks to the substance beta-carotene called a carotenoid. the body turns into vitamin A, which plays a key role in supporting bone growth, improving vision, and maintaining the immune system.

A study in the Journal of Agricultural and Food Chemistry, published in 2000. showed that cooking carrots boosts the levels of beta-carotene in them, and increases the antioxidant strength as well.

It is best to cook carrots in their shell so that they can triple their total antioxidant strength. At the same time, chopping it up before cooking, might not be the best idea because it makes it easier on the surface area to leach out the nutrients in the water. It is best to chop it after boiling.

5. Spinach:

spinash changed Benefits in Different Conditions

Doctors say spinach is full of nutrients, but it may absorb more calcium and iron if you cook it. This happens because it is full of oxalic acid, which blocks the absorption of iron and calcium. When you cook spinach, this ingredient breaks down and you can get more health benefits from it.

6. Cheese:

cheese changed Benefits in Different Conditions

Cheese is an excellent source of protein, but the benefits of cheese can vary, of course. For example, mozzarella cheese is lower in sodium and calories compared to most other cheeses. It also contains bacteria that act as probiotics so it may improve gut health and the immune system.

At the same time, blue cheese contains more calcium than most other cheeses, but it may be too salty for some people.

7. Bread: 

breads changed Benefits in Different Conditions

It was found that toast has a lower glycemic index. This indicator has an effect on blood sugar levels, so it can be a better choice for diabetics.

Sourdough bread contains higher levels of antioxidants and folic acid compared to other types of bread. Also, it contains low levels of phytate, so it allows your body to absorb nutrients more easily. 

8. Beetroot:

beetroot changed Benefits in Different Conditions

A study examined the effects of drinking 250 milliliters of beetroot juice daily on 68 people with high blood pressure. As a result, the researchers found that it significantly lowered blood pressure.

On the other hand, boiled beetroot can be easier to digest because its hard fibers decompose in the same way that boiled potatoes do.

9. Eggplant:

eggplant changed Benefits in Different Conditions

A 2007 study in Nutrition Research found. Cooking eggplant allows its ingredients to bind with bile acids, allowing the liver to break down cholesterol more easily.
And reduce its presence in the bloodstream,

and a 2016 study in food chemistry showed that when roasting eggplant, it retains more amounts of chlorogenic acid. This slows the release of glucose into the bloodstream and thus potentially lowers blood pressure and the risk of developing diabetes.

10. asparagus:

asparagus changed Benefits in Different Conditions

Asparagus is one of the plants rich in antioxidants that we need to fight harmful free radicals that abound in our bodies with age. Among them is glutathione, which is known to combat cancer-causing agents of bone, breast, colon, and lung cancer.

A 2009 study published in the International Journal of Food Science and Technology revealed that cooking boosted antioxidant activity by 16 to 25%.

On the other hand. Another study published in 2009 in the International Journal of Molecular Sciences, found that cooking asparagus increased levels of folate, which has been linked to a reduced risk of cancer.

Folic acid also prevents the body from overproducing the hormone homocysteine. which is an amino acid that may prevent blood and important nutrients from reaching the brain.
What is your favorite food? Do you prefer good-tasting food? or healthy food? Waiting for your answer in the description box.

Hello! Welcome to The "Dish Flavor", the first resource for the finest recipes and lifestyle. I'm Mohammad. I was born and raised in Algeria bordering the Mediterranean, and as the cradle of African, and Mediterranean cooking, I was very excited to share easy, amazing recipes with wonderful flavors. Welcome to my blog!