Some vegetables are better for us after they’ve been cooked.
How do you know which ones? It’s mostly the red and orange ones... Like tomatoes and carrots. Food science professor Dr. Mary Ellen Camire says those vegetables have tough cell walls that can lock in all the good stuff, like vitamins and minerals. But cooking helps break down those walls so we can absorb the nutrients more easily. So, remember, red and orange vegetables are healthier when cooked.Follow me on Facebook