Adding nutrient-dense fruits and vegetables to your plate is only one aspect of eating healthily. Beyond that, the skill of chopping and slicing as well as cooking methods are crucial to preserving the nutrients in these fruits and vegetables.
Unknown kitchen tricks to get the most nutrition
Nutritionist Shweta Shah discussed six minor kitchen adjustments that, when used consistently, can yield more health benefits in a recent Instagram post. The list contains some of the most popular culinary practices that, when done correctly, can have greater health advantages, such as steaming broccoli instead of boiling it or letting the chopped garlic rest for a while. Check out these lesser-known solutions.
Onion
She advises chopping the onions, then cooking after ten minutes of waiting. That brief wait increases quercetin, a potent antioxidant you should not overlook, according to her piece. For the unversed, it is one of the most potent natural flavonoid antioxidants that protects the body from free radicals and oxidative stress—a major cause of cell damage and ageing.
Garlic
It is important to chop or crush it, then let it sit 10 minutes before cooking. As per her post, allowing it to rest for a while helps activate allicin, the magic compound behind garlic’s health benefits. For the unversed, allicin blocks harmful free radicals and reduces inflammation, protecting cells and tissues from oxidative damage. It also exhibits antibacterial, antiviral, and antifungal properties, helping the body fight infection.
Rice
She advises rinsing the rice 2-3 times before cooking, and this reduces excess starch and arsenic content, making it easier on your gut and blood sugar.
Potatoes
According to her post, green patches on potatoes contain poisonous solanine, which can affect nerves and gut health. It is critical to eliminate them entirely. According to specialists, solanine is a steroidal alkaloid with a bitter taste that, in excess, can be toxic or dangerous to people. Gastrointestinal symptoms such as nausea, vomiting, diarrhoea, and abdominal discomfort are signs of solanine poisoning.
Tomatoes
She advises against chilling tomatoes because the low temperature destroys their flavour and antioxidants. To get the most nourishment, keep them at room temperature.
Broccoli
It is crucial to steam broccoli rather than boil it. According to Shweta, boiling destroys myrosinase, a crucial enzyme that aids in the battle against cancer. To preserve the crunch and the health benefits, she advises softly boiling the florets.
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