What are the healthiest ways to eat 10+ of our favorite foods

There is a correlation between the different colors of vegetables and the health benefits they provide. Red veggies are known for their antioxidant properties, while green veggies are known for supporting good eye health, while yellow veggies are often considered a good source of protein. But how should we eat all these foods to maximize their nutritional benefits?

O awesome.club encourages you to learn which foods contain the most minerals and vitamins so that you can make an informed decision about what to eat and what to discard.

Bananas are a rich source of nutrition, including vitamins B and C, as well as magnesium and potassium. Those lint between the banana and its peel we also need to ingest. They are called “vascular bundles” and distribute water and nutrients throughout the fruit. They are also likely to contain more fiber and are an excellent addition to your diet. So don’t discard them!

Cooking a tomato may sound like blasphemy, however, cooked, they release more lycopene, a cancer-fighting antioxidant. This happens because the heat breaks down the most resistant cell walls of the fruit, allowing our organism to absorb its nutrients more easily. Roasting a tomato slowly, or making a cooked sauce will also do the trick.

You are absolutely right to eat the leaves of these vegetables, but their stems are also edible. Cooked, they provide a dose of glutamine, a special acid that helps the body heal. They also taste amazing if poached and sautéed in olive oil. So make the most of your vegetable purchase by eating all the parts of it and get a bigger dose of vitamins.

Eating unpeeled potatoes provides more fiber, vitamins, and minerals than eating unpeeled potatoes. Among its nutrients are vitamin C, several B vitamins, iron, calcium and potassium. This food also provides energy, reduces stress and benefits bones and digestion. The best way to make the skin edible is to bake the potato.

The ideal is to eat these fruits without discarding the peel! Apple juice contains the antioxidant quercetin, which works wonders for the heart and brain. The orange peel has compounds called flavones, which reduce cholesterol and protect the heart. The most common way to consume it is through teas.

Although eggs become more digestible when cooked, high temperatures can deplete some of their nutrients. For example, microwaved, fried, and pan-cooked eggs have reduced levels of antioxidants, in addition to oxidizing the cholesterol in the eggs. This means that the poached egg and the least cooked (with the soft yolk) are the healthiest, because, prepared in these ways, they maximize the proteins and keep the good substances intact. These forms of preparation also do not add extra calories.

Crush and chop onion and garlic alliinase, an enzyme that helps produce a nutrient called allicin which, when ingested, helps create other compounds that protect us from disease by bolstering our immune system. In addition, both onions and garlic contain sulfur, which pairs well with iron and zinc-rich foods such as turkey, beef, and liver.

Compounds naturally present in grains and beans can make them difficult to digest. When you soak beans and grains, you are reducing the amount of these compounds, making minerals more available and digestion easier. This also helps the body to better absorb minerals such as iron, calcium and zinc, which are released by warm water. If you buy red beans, soak them and boil them. Otherwise, it can cause severe vomiting and diarrhea.

Everything green must be eaten raw. Brussels sprouts, broccoli, avocado, spinach and all other greens contain water-soluble nutrients, heat sensitive. High temperatures damage vitamin C, folate, and vitamins B1 and B5, so you’ll be able to get more of these substances by eating raw green foods. For example, raw spinach has three times more vitamin C than cooked spinach.

If you just can’t stomach raw broccoli, try cooking it over low heat without a lot of water.

What are your favorite ways to cook and eat these foods? Comment.