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Whether raw or cooked, beets will add color and nutrition to your meals. ... Read on to learn about the health benefits of beets, according to a dietitian, along with chef-approved ways to use ...
Beets have been shown to have some degree of anticancer activity in lab rats that have cancer and on human cancer cells in petri dishes. While that’s certainly promising, it’s a long journey ...
What are the health benefits of eating tomatoes? Tomatoes are an excellent source of vitamin C, a nutrient that is known for its role in immune health. Vitamin C contributes to many other bodily ...
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 ...
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]
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 ...
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.