Some foods lose some nutrients during the cooking process. Therefore, it is best to eat foods that can be cooked and eaten without food
We cannot cook all foods without eating them. Our digestive tract can digest only after certain foods are cooked. Our digestive tract is designed in this regard. However, we can eat certain foods, especially fruit, raw vegetables, raisins, sprouted grains, night-soaked nuts and so on. We can get the maximum benefit by eating just about any food we can eat.
When these foods are heated, many of these ingredients, especially antioxidants, evaporate and become unavailable to the body. Today's article describes foods that can be eaten as an appetizer. The maximum benefit of these can be incorporated into our daily diet.
Let us see what these foods are:
Onion
In Indian cuisine, the maximum consumed vegetable is the habit of eating bread with bread in rural areas. In fact, many of us feel that this is the food of the poor, which is why the villagers eat so much. So many people do not eat onions. Eat only a small amount of salad and eat it. In other dishes, we use onions in many dishes, such as biryani sambar chutney.
Onions contain allicin, which is an excellent nutrient for our liver. It also helps to prevent high blood pressure, increase bone density and reduce high blood pressure. The same nutrient is due to the unique smell of garlic. However, this heated allicin content vaporizes. So when the onion is cooked, we are deprived of this precious nutrient. Therefore, experts recommend that you eat at least one small onion daily with food.
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Beetroot
Many people do not like this wonderful vegetable for the same reason as it is. In reality, this red vegetable is high in iron and can be consumed as an appetizer, juice, or grated lemonade and salad. The beetroot gravy is served with grilled gravy and served with a little chat masala powder and lemon juice.
It can be prepared quickly and served with roti chapati bread. Beetroot can be used to reduce high blood pressure, provide energy to the body before exercise, and especially to protect against the risk of anemia.
Sprouted grains
Whole grains are nutrients. However, the amount and variety of nutrients in any cereal sprout increases greatly. We can certainly use this trick of nature for health. In particular, the amount of vitamin C increases tremendously.
This nutrient is essential for our immunity. Vitamin C, however, is usually destroyed when exposed or heated to sunlight. Therefore, the maximum amount of vitamin C can be obtained by eating these pulses. Vitamin B is also rich in sprouted cereals.
Tomato
Tomato, also known as owl in Kannada, is a fruit according to botany. But, we use it as a vegetable. The most frequently used vegetable after tomato is available in tomato salad, jam and sauce. Tomatoes are used in many of our dishes, dishes, and biryani.
However, tomatoes, like other fruits, are rich in vitamin C and other antioxidants. Many of these nutrients are lost when the fruit is cooked. So it's best to eat a tomato as a appetizer.
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Garlic
Most people do not eat it because they cannot tolerate the smell of garlic. However, there are several benefits to health when eaten hungry. In particular, there are some benefits to beating some carrots of garlic into small pieces as a morning's first meal and then swallowing them with a little honey.
Also, eating garlic at other times of the day, two or three times a week, can prevent colon cancer. The anti-inflammatory properties of green garlic enhance the immune system and regulate blood pressure. All these properties are lost when the garlic is cooked. So, often,
