Raw fruits, vegetables, and other plant products are bursting with vitamins, minerals, and other nutrients. Surprisingly, though, new studies have concluded that cooking certain foods will increase their overall nutrient content. Yesterday (10.23.08), my attention was guided to several articles promoting the cooking of vegetables. Studies have shown that cooking increases the availability of certain nutrients. For instance, cooking tomatoes increases the lycopene content, but the same process will decrease vitamin C levels (1). More research probably has to be done about which foods are most nutritious (and more digestible) in their cooked form and which are best eaten raw. Of course, the nutrients one needs more or less of will also depend on one’s overall diet, so consider the nutrients that are increased and decreased during the cooking process. “Everything in moderation” is what my great-grandma Mutti used to say.
Similarly, allowing tea to steep for a longer time (or at a higher temperature) releases more antioxidants. This same process will also slowly turn the tea bitter (which is why each specific tea will have its own recommended brewing time to result in the best quality cup), but for many people, the added benefit of the extra antioxidants is enough to not mind (or even enjoy) the most bitter of teas.
