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Posts Tagged ‘spinach’

Most people consume vegetables to reap the nutritional benefits.  While most vegetables are better raw, there are a few you should cook instead. Cooking releases nutrients that your body can more easily absorb.  Here are a few vegetables you may want to cook before you consume them.

  • Asparagus.  This springtime vegetable is full of cancer-fighting vitamins A, C and E.  Cooking asparagus  increases it levels of phenolic acid, which is associated with reduced risk of cancer.  Drizzle asparagus with olive oil and enjoy!
  • Carrots.  Our bodies seem to use more easily the beta carotene in cooked carrots than in raw ones.  Cut into rounds, steam, and serve with a little honey or cinnamon.
  • Mushrooms.  Microwaving or grilling can increase antioxidant activity.  After heating them up, slice and add to a salad or sauté and add to an omelet.
  • Tomatoes.  Lycopene is better absorbed when the food item is heated up. This may protect against cancer and heart disease.  Slow roasted in the oven at 200 degrees and added to a sandwich sounds delicious.
  • Spinach.  Oxalic acid may block the absorption of calcium and iron from raw spinach.  Heat is known to break it down.  Blanch spinach and served under grilled fish with salsa. 

Written by  Beth Stefura, OSU Extension Educator, Mahoning County, stefura.2@osu.edu

Reviewed by  Margaret Jenkins, OSU Extension Educator, Clermont County, jenkins.188@osu.edu

References:

https://pubmed.ncbi.nlm.nih.gov/30983210/

https://www.webmd.com/diet/ss/slideshow-raw-cooked-veggie

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power up your salad

Choose colorful vegetables and greens for a nutritious meal.  Lettuce and greens vary in levels of nutrients.  Although paler lettuces, such as iceberg, have some nutritional value, it’s best to choose the deeper, brighter ones – these contain the cancer-fighting antioxidants. Mix and match a variety of colors and textures, such as crunchy romaine tossed with soft, nutrient rich spinach leaves or peppery arugula leaves and add red leaf lettuce.   Spinach contains almost twice the amount of iron of most other greens and is an essential source of nitric oxide which helps dilate the arteries and deliver oxygen.  Arugula is rich in cancer fighting phytochemicals.

Add in tomatoes which are loaded with lycopene- great for your skin and bones.  Black beans, chickpeas or a hard-boiled egg all are good sources of lean protein.  Toss in carrots (great source of beta-carotene and Vitamin C) and artichokes, which aids in digestion.

Add fruits in season, mixed berries, oranges, apples or pears.  Toss with a healthy option salad dressing that is high in monounsaturated fats and low in saturated fat.  Olive oil and vinegar may be a simple tasteful choice.

Written by:  Beth Stefura, M Ed, RD, LD,  Extension Educator, Family & Consumer Sciences, Ohio State University Extension,  stefura.2@osu.edu

Reviewed by:  Cheryl Barber Spires RD, LD, SNAP-Ed Program Specialist, Ohio State University Extension, West Region, spires.53@osu.edu

Sources:

http://www.choosemyplate.gov/food-groups/fruits-why.html

http://www.ars.usda.gov/News/docs.htm?docid=23199

 

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