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How to make beet puree: To puree beets, start by washing and peeling raw beets, says Makuch. Boil the beets until softened, drain, then puree in a blender or food processor.
Lycopene - found in high concentration in cooked red tomato products like canned tomatoes, tomato sauce, tomato juice and garden cocktails, guava and watermelons. Zeaxanthin - best sources are kale, collard greens, spinach, turnip greens, Swiss chard, mustard and beet greens, corn, and broccoli
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
For example, the vitamin C in a raw tomato is significantly diminished in the cooking process, but “cooked tomato sauce is significantly higher in bioavailable lycopene” — an antioxidant ...
This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
The main cause of phytochemical loss from cooking is thermal decomposition. [ 35 ] A converse exists in the case of carotenoids , such as lycopene present in tomatoes , which may remain stable or increase in content from cooking due to liberation from cellular membranes in the cooked food. [ 36 ]
Ready-to-eat beets are available frozen or in cans. An easy way to increase beet intake is blending frozen beet chunks with fruit and yogurt in a smoothie. Even kids like it because the beets give ...