Mihaela Bilic explică ce se întâmplă cu legumele atunci când le gătim. Unele pot deveni chiar mai valoroase pentru organism

Mihaela Bilic, a renowned nutritionist in Romania, discusses the nutritional benefits of cooked vegetables, emphasizing that cooking can enhance the availability of certain nutrients. While high temperatures may destroy some micronutrients, others, like lycopene in tomatoes and beta-carotene in carrots, become more accessible when cooked. Bilic highlights that cooking methods matter, as seen with beets, where roasting is preferable to boiling to retain pigments. She concludes that both raw and cooked vegetables have their place in a balanced diet, advocating for diversity in vegetable consumption.