When cooking, valuable nutrients can be lost from food. In order for the body to receive as many vitamins and minerals as possible, food must be prepared optimally.
1/10 Many people defrost frozen vegetables before cooking them. However, when defrosting, vitamins sensitive to light, oxygen and heat are lost. It is best to cook vegetables still frozen and not cook them for too long, as Stiftung Warentest recommends. Spinach from the freezer, for example, is very healthy. Frozen vegetables contain only slightly less vitamin C than fresh spinach, but on average the same amount of vitamin B. © YAY Images/Imago
2/10 Tomatoes contain many healthy nutrients such as lycopene, the carotenoid responsible for the red color. In the body, lycopene has an anti-inflammatory and antioxidant effect and has a positive influence on the cardiovascular system. However, it is difficult for the body to break down the thick cell walls of raw tomatoes. Therefore, it is better to cook tomatoes. If heat breaks down cell structure, the body can absorb healthy lycopene more easily. © The Image Pantry/Imago
3/10 Most people have a cup of coffee as soon as they wake up. It is much healthier to give the body a chance to wake up on its own. Therefore, you should have your first coffee a little later in the morning. The reason for this is that shortly after waking up, the body produces more of the hormone cortisol on its own. Cortisol regulates the day-night rhythm and is also known as the wake-up hormone. If the cortisol level is high, coffee in the morning has no positive effect. © Mint Images / Imago
4/10 Most people eat cooked broccoli. However, raw broccoli contains many vitamins. Broccoli is rich in vitamin B1, vitamin B2, vitamin B6 and vitamin C. However, when broccoli is heated, a large amount of the heat-sensitive vitamin C disappears. © VWPics/Imago
5/10 The same applies to peppers. The vegetable is one of the varieties with the highest content of vitamin C. Just half a pepper can cover up to half of your daily nutrient needs, but only if the vegetable is eaten raw. © YAY/Imago Images
6/10 Chickpeas are a good source of plant protein. They also fill you up quickly and provide a lot of fiber. However, canned chickpeas should be washed before consumption. This makes canned legumes easier to digest. © Panthermedia/Imago
7/10 Lemons are usually drunk in winter with hot water, ginger and a little honey. This is said to not only protect the immune system, but also help with sore throats and other respiratory illnesses. However, to ensure the preservation of the important vitamin C, the drink should not be prepared too hot. Because vitamin C is heat sensitive and should therefore never be heated to temperatures above 40 degrees. © See stock/Image
8/10 Raw carrots contain many healthy nutrients. However, only if the carrots are eaten with the peel. Because most of the vitamins are contained in the peel. However, the beta-carotene it contains is more easily absorbed by the body if the carrots have already been cooked. © Scientific Photo Library/Imago
9/10 Smoothies and salads with raw spinach are considered especially healthy. Green vegetables contain a lot of oxalic acid, which in large quantities can be harmful to health. Oxalic acid also prevents the absorption of calcium and iron in the intestines. It is best to heat or boil the spinach. The acid is broken down and the body can digest the spinach better. © Alice Dias Didszoleit/Imago
10/10 Green beans contain valuable plant proteins. However, lectin protein can be found in raw beans, which interferes with nutrient absorption. Some people are even allergic to lectin. If consumed, symptoms such as nausea, dizziness or diarrhea may appear. Heating deactivates the protein and therefore makes the green beans more digestible. © Westend61/Imago
A balanced diet should include enough fruits and vegetables on the menu. According to the
German Nutrition Society (DGE) At least two servings of vegetables and two servings of fruit end up on your plate. However, the nutrients contained in foods can be lost when preparing them. In order for minerals, vitamins and important secondary plant substances to actually reach the body, some important rules must be followed when processing and cooking.