The vegetables should not be overcooked.

Onions, bell peppers, garlic, pineapple, blueberry, beetroot, kale, cooked will reduce or eliminate the health benefits.

Onion.

High onion flavonoid quercetin helps fight inflammation, reduces the risk of atherosclerosis and is resistant to cancer. Cooking will reduce the effect of this substance. The heart-healthy substances will gradually disappear in about 30 minutes or less, depending on how the onions are intact or shredded.

Garlic.

 

Garlic has anti-inflammatory properties, cardiovascular prevention will be affected when processing at high temperatures. Leaving the garlic in the microwave for three minutes also lost 100% of the anti-cancer agent. Heat garlic in boiling water for 20 minutes, will lose anti-inflammatory substances. If you want to process, you should chop garlic and leave it in the air for about 10 minutes, helping to retain some of the anti-cancer substances.

Red Bell Pepper.

Red bell pepper is an abundant source of vitamin C. The temperature when cooking or baking can destroy this substance.

Blueberries.

Blueberries have polyphenol content and are rich in antioxidants. Processing them by baking and cooking reduces this beneficial content.

Kale.

Kale contains glucosinolates, interacting with myrosinase enzyme will convert into isothiocyanates that are anti-inflammatory and anti-cancer cells. Processing at high temperatures disables the myrosinase enzyme, losing its anti-disease properties.

Pineapple.

Fresh pineapple juice is effective in reducing inflammation and spasmodic colitis. Eating raw pineapple helps reduce swelling and bruising in patients after surgery. Baked or cooked pineapple can lose the important benefits of this fruit.

Beetroots.

Beetroots contain high levels of fiber, vitamin C, folate (vitamin B9) and manganese. When cooked, beets will lose 25% of folate and other vitamins and minerals.