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A cool down in poultry prices led to a 7 per cent decline in non-vegetarian thali, Crisil Market Intelligence and Analysis said in its monthly "Roti Rice Rate" report

Vegetarian thali cost surges in March amidst onion, tomato price rise; non-veg thali cost declines

<h2>A cool down in poultry prices led to a 7 per cent decline in non-vegetarian thali, Crisil Market Intelligence and Analysis said in its monthly "Roti Rice Rate" report</h2>

The cost of a vegetarian thali became dearer by 7% in March primarily due to the rise in onion, tomato, and potato prices, an arm of domestic rating agency Crisil said on Thursday.
A cool down in poultry prices led to a 7 per cent decline in non-vegetarian thali, Crisil Market Intelligence and Analysis said in its monthly "Roti Rice Rate" report.
The cost of a vegetable thali -- comprising roti, vegetables (onions, tomatoes and potatoes), rice, dal, curd and salad -- increased to Rs 27.3 per plate in March from Rs 25.5 in the year-ago period, but was cheaper than Rs 27.4 in February 2024, it said.
"The cost of the veg thali increased due to a surge of 40 per cent, 36 per cent and 22 per cent on-year in prices of onion, tomato and potato, respectively, due to lower arrivals of onion and potato and low base of last fiscal for tomatoes," the report said.
The report also noted that due to lower arrivals, prices of rice increased 14 per cent and pulses by 22 per cent when compared to the year-ago period.
In the case of non-veg thali, in which only dal gets replaced by chicken, the price declined to Rs 54.9 as against Rs 59.2 in the year-ago period, but was higher when compared with Rs 54 per thali in preceding February.
A 16 per cent decline in the cost of the broiler prices, which has a 50 per cent weight in the overall price, was the primary reason for the decline in the cost of non-vegetarian thali on a year-on-year basis, it said.
When compared with February, the prices of broiler increased 5 per cent because of the start of the holy month of Ramadan and higher demand, the report said.&nbsp;

By following these easy storage tips, you can extend the shelf life of your vegetables and reduce food waste.

Follow these expert tips to keep vegetables fresh for longer and lessen food wastage

<h2>By following these easy storage tips, you can extend the shelf life of your vegetables and reduce food waste.</h2>

Summers are knocking at the doors and the woes of keeping vegetables fresh for longer will be back. The best way to store vegetables for lasting longer depends on the type of vegetable. Here are some general tips:
<h3>Expert tips to keep vegetables fresh</h3>
Refrigerate Properly: Most vegetables should be stored in the refrigerator to prolong their freshness. However, some vegetables, like potatoes, onions, and garlic, should be stored in a cool, dark, and dry place outside of the fridge.
Use Perforated Bags or Containers: Place vegetables in perforated plastic bags or containers to maintain moisture levels while allowing for proper airflow, which helps prevent spoilage.
Keep Leafy Greens Moist: For leafy greens like lettuce and spinach, wrap them in a damp paper towel before storing them in a plastic bag in the refrigerator. This helps retain moisture and crispness.
Store Root Vegetables Properly: Root vegetables such as carrots, beets, and radishes should be stored in the refrigerator in a perforated plastic bag, preferably with the greens removed to prevent them from drawing out moisture from the roots.
Separate Ethylene Producers: Some vegetables, such as tomatoes, avocados, and bananas, produce ethylene gas, which can speed up the ripening and spoilage of other produce. Store ethylene-producing vegetables separately from ethylene-sensitive ones to prolong freshness.
Avoid Washing Before Storage: Washing vegetables before storing them can introduce excess moisture, leading to faster spoilage. Instead, wait until you're ready to use them before washing.
Use the Crisper Drawer: Many refrigerators have a designated crisper drawer with adjustable humidity settings. Use this drawer to store vegetables that benefit from higher humidity, such as broccoli, cauliflower, and cucumbers.
Check and Rotate Regularly: Periodically check your vegetable storage to remove any spoiled or wilted items. Rotate the vegetables to use older ones first and ensure even air circulation.
Also watch: <a title="Do not throw away used lemons! Here are 5 ways to reuse them" href="https://www.editorji.com/lifestyle-news/food/do-not-throw-away-used-lemons-here-are-5-ways-to-reuse-it-1708157534072">Do not throw away used lemons! Here are 5 ways to reuse them</a>

Brinjal is low in calories and high in fibre, this vegetable is loaded with immense benefits. 

Brinjal: A nutrient-rich gem with low-calorie power and blood sugar benefits

Brinjal is low in calories and high in fibre, this vegetable is loaded with immense benefits.&nbsp;

Brinjal, also known as eggplant or baigan, is a nutritious vegetable that offers several health benefits. &nbsp;
This humble vegetable is a nutritional powerhouse, supplying an array of essential vitamins and minerals. It provides a notable dose of vitamin C, vital for immune function and skin health, as well as vitamin K, which supports bone health and blood clotting.
For those mindful of their weight, brinjal serves as a valuable ally. Its low-calorie nature combined with substantial dietary fibre content creates a sense of fullness and aids in weight management goals.
Experts also suggest that brinjal has a low glycemic index which means it has minimal impact on blood sugar levels.&nbsp;
Also watch: <a href="https://www.editorji.com/lifestyle-news/health/can-mediterranean-diet-improve-reproductive-health-find-out-1671508666925">Can mediterranean diet improve reproductive health? Find out!</a>

Move over kale, there's a new superfood stealing the spotlight. 

This is officially the healthiest vegetable in the world; no it's not what you are thinking

Move over kale, there's a new superfood stealing the spotlight.&nbsp;

CDC and nutrition experts have pinpointed the ultimate powerhouse vegetable, watercress.&nbsp;
While familiar veggies like cabbage, spinach and beetroot score in the 80s, watercress stands unrivaled, achieving a perfect score of 100.&nbsp;
Abundant in vitamins and minerals, watercress offers a strong nutritional profile. A mere 100 grams of this herb can satisfy a substantial portion of the daily Vitamin&nbsp; C requirement, surpassing even oranges and lemons.&nbsp;
This leafy green thrives in freshwater bodies such as streams and ponds. It shares close ties with cabbage, kale, radishes and mustard. With a zesty, peppery taste watercress boasts a culinary heritage spanning over three millennia.&nbsp;
The only drawback is its scarcity. It is available primarily at specialty markets and outlets like Whole Foods, rather than conventional supermarkets.&nbsp;
Also watch: <a href="https://www.editorji.com/lifestyle-news/food/food-storage-tips-list-of-vegetables-you-should-never-refrigerate-1657276912167">Food storage tips: List of vegetables you should never refrigerate</a>

The study which was published in the Centers for Disease Control and Prevention, asked parents of more than 18,000 children to complete questionnaires about their children’s diets. 

Is your child eating more aerated drinks than fruits and vegetables? Know what study suggests

Study suggests children eat more junk than fruits and veggies

The study which was published in the Centers for Disease Control and Prevention, asked parents of more than 18,000 children to complete questionnaires about their children&rsquo;s diets.&nbsp;

Is your child eating more junk food and aerated drinks than fruits and vegetables?&nbsp;
A study shows that children consume more sugary drinks as compared to fruits and vegetables. The study was published in the Centers for Disease Control and Prevention. &nbsp;
It mentioned that American children under 5 don&rsquo;t eat a single vegetable daily and one-third of them don&rsquo;t eat a single fruit but 60% of them consume sugary drinks. Parents of more than 18,000 children were asked to complete questionnaires about their children&rsquo;s diets. &nbsp;&nbsp;
According to the United States Department of Agriculture, children who get less than 30 minutes of moderate physical activity every day; girls between 2 and 3 should eat 1 cup of fruits and 1 cup of vegetables daily, and girls from 4 to 8 should eat 1 to 1.5 cups of fruits and 1 to 1.5 cups of vegetables per day. Whereas boys between 2 and 3 need 1 cup of fruits and 1 cup of vegetables daily, and boys from 4 to 8 should eat 1 to 1.5 cups of fruits and 1.5 cups of vegetables daily.&nbsp;
Also watch: <a title="Dimming lights before bedtime leads to safer pregnancy as per study" href="https://www.editorji.com/lifestyle-news/health/dimming-lights-before-bedtime-leads-to-safer-pregnancy-as-per-study-1678785935826">Dimming lights before bedtime leads to safer pregnancy as per study</a>

Are you aware of the health benefits of this veggie commonly called lady's finger or bhindi? Let us tell you.

This super veggie helps control sugar level and diabetes; know what it is

Are you aware of the health benefits of this veggie commonly called lady's finger or bhindi? Let us tell you.

Many of us love eating okra or bhindi. But are you aware of the health benefits of this veggie commonly called lady's finger? Let us tell you.&nbsp;
Okra is proven to be good for diabetics because it is a rich source of insoluble dietary fibre, delays sugar release, limits hunger pangs, reduces calorie loads and also regulates absorption of sugar through the intestinal tract.&nbsp;
A study published in the Journal of Pharmacy and Bio Allied Sciences in 2011, found that diabetic mice fed with dried and ground okra peels and seeds experienced reduction in their blood glucose levels as compared to other mice who were fed regular okra extract.&nbsp;
Not only this but okra is a rich source of antioxidants, vitamin B6 and folate which helps maintaining blood sugar levels and managing weight.
Also watch: <a href="https://www.editorji.com/lifestyle-news/health/study-links-potato-consumption-with-type-2-diabetes-find-out-1672485750851">Study links potato consumption with type 2 diabetes, find out!&nbsp;</a>

Some vegetables like broccoli are eaten raw, steamed or stir-fried. But which is better and why; let’s find out.

Broccoli: Know which is better; steamed or cooked

Some vegetables like broccoli are eaten raw, steamed or stir-fried. But which is better and why; let&rsquo;s find out.

Vegetables raw, boiled or properly cooked are equally beneficial to health. However, some vegetables including broccoli are eaten raw, steamed or stir-fried. But which is better and why; let&rsquo;s find out.
According to a study published in Journal of Zheijang University Science, broccoli was used to study its nutrients and health-promoting compounds. It was found that almost all cooking methods, except steaming, caused loss of vitamin C and chlorophyll from broccoli.
There was a significant decrease of total soluble proteins and soluble sugars as well. It was hence proved that steaming vegetables, especially broccoli, is much better than cooking.
Study authors concluded by saying that even other vegetables when eaten raw have safety and sanitation concerns due to bacterial contamination.
Also watch: <a href="https://www.editorji.com/lifestyle-news/food/food-storage-tips-list-of-vegetables-you-should-never-refrigerate-1657276912167">Food storage tips: List of vegetables you should never refrigerate</a>

In winters, people prefer eating fresh peas instead of frozen peas. But do you know which one is healthier? 

Frozen Peas vs Fresh Peas: Which one's healthier? 

In winters, people prefer eating fresh peas instead of frozen peas. But do you know which one is healthier?&nbsp;

Some people eat frozen peas in summers but as soon as winters arrive, fresh peas replace the frozen ones in refrigerators at most homes. It is quite natural that people prefer fresh peas over frozen peas during the winter season. However, Instagrammer, Krish Ashok has shared a video from his Instagram account named, Masala Lab explaining how frozen peas are healthier as compared to the fresh ones.
He says that to prevent vegetables from getting spoilt during transportation and storage, they are plucked before getting ripe. Whereas frozen peas are plucked when they are fully ripe and full of nutrients.
Fresh peas lose all nutrients the day they are plucked, on the other hand, peas that get frozen immediately after plucking have all nutrients locked in them.
Also watch: <a title="Winter diet: 5 fruits that will keep your skin healthy and glowing this winter" href="https://www.editorji.com/lifestyle-news/food/winter-diet-5-fruits-that-will-keep-your-skin-healthy-and-glowing-this-winter-1669271631989">Winter diet: 5 fruits that will keep your skin healthy and glowing this winter</a>

Everyone recommends eating fruits and vegetables every day but a study from Harvard University claims to have found just how many you need to eat every day to extract the maximum benefits!&nbsp;
The study&nbsp;released by the&nbsp;American Health Association finds that eating two servings of fruit and three servings of vegetables daily could be the key to living a long life.&nbsp;
The study's&nbsp;lead author said that 'this amount likely offers the most benefit in terms of prevention of major chronic disease and is a relatively achievable intake for the general public.'
But some fruit and veg&nbsp;seem to fare better than the others. The team says that&nbsp;green leafy vegetables, including spinach, kale and lettuce, as well as vegetables rich in beta carotene and citrus fruits and berries exhibited the most benefit in fighting disease.
For the purpose of this research, the team&nbsp;followed over 100,000 adult participants from 1984 to 2014.&nbsp;

2 fruits & 3 vegetables a day the secret to a long life?

How many fruits &amp; veg&nbsp;do you need to eat every day for max&nbsp;benefit?
2 fruits &amp; 3 vegetables a day the key to living longer: AHA
Amount likely offers the most achievable&nbsp;benefits
Leafy greens, beta carotene-rich veggies ranked highest
Citrus fruits and berries also&nbsp;exhibit&nbsp;high benefit
&nbsp;

Everyone recommends eating fruits and vegetables every day but a study from Harvard University claims to have found just how many you need to eat every day to extract the maximum benefits!&nbsp;

Everyone recommends eating fruits and vegetables every day but a study from Harvard University claims to have found just how many you need to eat every day to extract the maximum benefits!&nbsp;
The study&nbsp;released by the&nbsp;American Health Association finds that eating two servings of fruit and three servings of vegetables daily could be the key to living a long life.&nbsp;
The study's&nbsp;lead author said that 'this amount likely offers the most benefit in terms of prevention of major chronic disease and is a relatively achievable intake for the general public.'
But some fruit and veg&nbsp;seem to fare better than the others. The team says that&nbsp;green leafy vegetables, including spinach, kale and lettuce, as well as vegetables rich in beta carotene and citrus fruits and berries exhibited the most benefit in fighting disease.
For the purpose of this research, the team&nbsp;followed over 100,000 adult participants from 1984 to 2014.&nbsp;

The prices of vegetables like tomato and onion have increased in Delhi's wholesale and retail markets, owing to crop damages in Karnataka and Maharashtra due to heavy rainfall and high fuel rates, vegetable traders said on Tuesday. They said the price rise in the wholesale rates of vegetables was between Rs 10 and Rs 15 per kg; while in the retail market, it was around Rs 15-20 per kg.
Vegetable traders indicated that these consumables may get dearer in the coming weeks if a similar situation continues.&nbsp;Vegetable vendors told PTI&nbsp;that, "tomato prices are ranging between Rs 50 and Rs 55 per kg, while it earlier used to be at around Rs 40 per kg. Similarly, onion prices have also been hiked and now, it is around Rs 50 per kg which used to be sold earlier at around Rs 35-40 per kg."Diesel prices are at a record high fuelling hike in transport cost for vegetables. Most of the onion and tomatoes come to the national capital from Maharashtra, Madhya Pradesh, and Karnataka.
&nbsp;

Tomato, onion prices rise sharply on high fuel rates, crop damages 

Inflation headline says price rise at 5-month low but market rates show price of essentials such as onions and tomatoes jumping 25% as fuel costs soar. 

Tomatoes become costlier by 25 per cent as fuel costs surge

Prices of vegetables like tomatoes &amp; onions in Delhi's markets see an increase of around Rs 10-20/kg 
<div>&nbsp;</div>

The prices of vegetables like tomato and onion have increased in Delhi's wholesale and retail markets, owing to crop damages in Karnataka and Maharashtra due to heavy rainfall and high fuel rates, vegetable traders said on Tuesday. They said the price rise in the wholesale rates of vegetables was between Rs 10 and Rs 15 per kg; while in the retail market, it was around Rs 15-20 per kg.
Vegetable traders indicated that these consumables may get dearer in the coming weeks if a similar situation continues.&nbsp;
Also watch:&nbsp;<a title="CPI inflation eases, retail price rise at 5-month low in September" href="https://www.editorji.com/business-news/economy/cpi-inflation-eases-retail-price-rise-at-5-month-low-in-september-1634049673810">CPI inflation eases, retail price rise at 5-month low in September</a> Vegetable vendors told PTI&nbsp;that, "tomato prices are ranging between Rs 50 and Rs 55 per kg, while it earlier used to be at around Rs 40 per kg. Similarly, onion prices have also been hiked and now, it is around Rs 50 per kg which used to be sold earlier at around Rs 35-40 per kg." Diesel prices are at a record high fuelling hike in transport cost for vegetables. Most of the onion and tomatoes come to the national capital from Maharashtra, Madhya Pradesh, and Karnataka.
&nbsp;

Researchers reveal that young adults and postmenopausal women had a lower risk of heart attacks when they consumed more plant based food.

It's proven that a plant based diet is healthier for your heart

Researchers at American Heart Association reveal&nbsp;that eating more plant-based food is healthy for the heart of every age.&nbsp;

Eat your veggies for a healthy heart!

A study conducted by American Heart Association reveals that consuming more plant-based nutritious&nbsp;food is healthy for your heart.

A study published in the Journal of the American Heart Association reveals that eating more plant-based food is healthy for the heart. Researchers deduced that young adults and postmenopausal women had fewer chances of heart attacks and were less likely to develop cardiovascular disease when they consumed more vegetarian food.
4,946 adults were enrolled in the Coronary Artery Risk Development in Young Adults study to examine the effect of a plant based diet. Participants were 18 to 30 years old at the time of enrollment and they were studied for over 20 years to understand the long term effects of the diet pattern. During the course of the study, eight follow up exams were conducted that included lab tests, physical measurements, medical histories and assessment of lifestyle factors.
Also watch:&nbsp;<a href="https://www.editorji.com/story/walking-for-half-an-hour-a-day-reduces-risk-of-death-after-a-stroke-study-suggests-1629258921680">Walking for half-an-hour a day reduces risk of death after a stroke, study suggests</a>
As per the results, participants&nbsp;who consumed plant-based meals were at the top of the quality score chart and were 52% less likely to develop cardiovascular diseases.&nbsp;Moreover, the participants&nbsp;who changed their diet pattern in between the course of the study were also lesser likely to develop&nbsp;any heart ailments than the ones who stuck to their meat-based diets.
The overall healthy dietary pattern recommended by the American Heart Association Diet team includes a variety of low fat and unsaturated fruits and vegetables (like apples, pears, carrots and broccoli), whole grains, low-fat dairy products, nuts and legumes and non-tropical vegetable oils. But along with these, it also advises&nbsp;limited consumption of saturated fat, transfat, sodium, red meat, sweets and sugary drinks.
Also watch:&nbsp;<a href="https://www.editorji.com/story/busted-coffee-doesn-t-actually-make-your-heart-race-finds-study-1627288706813">Busted! Coffee doesn&rsquo;t actually make your heart &lsquo;race&rsquo;, finds study</a>

You might have heard&nbsp;people&nbsp;ramble about the benefits of eating raw fruits and vegetables for&nbsp;their&nbsp;so-called healthful benefits.&nbsp;While raw may be a great choice in many cases but raw is not always better! Did you know that there are&nbsp;some&nbsp;vegetables&nbsp;that are&nbsp;actually&nbsp;more nutritious when cooked?&nbsp;
Let&nbsp;us walk you through some veggies that&nbsp;are&nbsp;healthier after cooking and what&rsquo;s the best&nbsp;way to&nbsp;prepare&nbsp;them&nbsp;to reap the maximum benefits:&nbsp;
SPINACH&nbsp;
This green leafy veg is loaded with folate but you must first steam spinach to enable your body to absorb all the calcium and iron. This is because spinach contains&nbsp;oxalic acid, which blocks the absorption of iron and calcium but it can be broken down under high temperatures, so blanch away!&nbsp;
CARROT&nbsp;
We are often advised to snack on raw carrots but your body actually absorbs more beta-carotene from this crunchy veg once it is boiled.&nbsp;It is best to boil carrots whole before slicing to ensure that valuable nutrients don&rsquo;t seep out into the cooking water.&nbsp;&nbsp;
TOMATO&nbsp;
Red, juicy tomatoes are full of lycopene but a 2002 study discovered that cooking tomatoes for about 30 minutes increased the&nbsp;absorbable lycopene by 35 per cent. Instead of throwing raw tomatoes into a salad, it might be a better idea to roast them in the oven&nbsp;for half an hour.&nbsp;&nbsp;&nbsp;
RED BELL PEPPER&nbsp;
Just like tomatoes, red bell peppers are also full of lycopene and this is why roasting or stir-frying them makes the lycopene far more digestible. Since cooking will reduce the vitamin C content in the&nbsp;pepper&nbsp;so our advice would be to not cook them for more than 10 minutes.&nbsp;&nbsp;
BROCCOLI &amp; CAULIFLOWER&nbsp;
Broccoli and cauliflower&nbsp;are cruciferous vegetables rich&nbsp;in fibres raffinose and cellulose which can lead to flatulence in many people. To combat this problem, it is great to chop them up and either lightly roast or steam them before eating.&nbsp;&nbsp;
SPROUTS&nbsp;&nbsp;
While cooking may be optional for some of the veggies we have discussed so far, the US CDC advises against eating raw sprouts. This is because they are essentially baby seeds, germinated in warm and moist conditions. They are&nbsp;often contaminated with bacteria that cause&nbsp;foodborne illness&nbsp;so&nbsp;it's&nbsp;better to roast or quickly boil them&nbsp;before eating.&nbsp;&nbsp;

These vegetables actually become more healthy after cooking

You might have heard&nbsp;people&nbsp;ramble about the benefits of eating raw fruits and vegetables for&nbsp;their&nbsp;so-called healthful benefits.&nbsp;While raw may be a great choice in many cases but raw is not always better! Did you know that there are&nbsp;some&nbsp;vegetables&nbsp;that are&nbsp;actually&nbsp;more nutritious when cooked?&nbsp;
Let&nbsp;us walk you through some veggies that&nbsp;are&nbsp;healthier after cooking and what&rsquo;s the best&nbsp;way to&nbsp;prepare&nbsp;them&nbsp;to reap the maximum benefits:&nbsp;
SPINACH&nbsp;
This green leafy veg is loaded with folate but you must first steam spinach to enable your body to absorb all the calcium and iron. This is because spinach contains&nbsp;oxalic acid, which blocks the absorption of iron and calcium but it can be broken down under high temperatures, so blanch away!&nbsp;
CARROT&nbsp;
We are often advised to snack on raw carrots but your body actually absorbs more beta-carotene from this crunchy veg once it is boiled.&nbsp;It is best to boil carrots whole before slicing to ensure that valuable nutrients don&rsquo;t seep out into the cooking water.&nbsp;&nbsp;
TOMATO&nbsp;
Red, juicy tomatoes are full of lycopene but a 2002 study discovered that cooking tomatoes for about 30 minutes increased the&nbsp;absorbable lycopene by 35 per cent. Instead of throwing raw tomatoes into a salad, it might be a better idea to roast them in the oven&nbsp;for half an hour.&nbsp;&nbsp;&nbsp;
RED BELL PEPPER&nbsp;
Just like tomatoes, red bell peppers are also full of lycopene and this is why roasting or stir-frying them makes the lycopene far more digestible. Since cooking will reduce the vitamin C content in the&nbsp;pepper&nbsp;so our advice would be to not cook them for more than 10 minutes.&nbsp;&nbsp;
BROCCOLI &amp; CAULIFLOWER&nbsp;
Broccoli and cauliflower&nbsp;are cruciferous vegetables rich&nbsp;in fibres raffinose and cellulose which can lead to flatulence in many people. To combat this problem, it is great to chop them up and either lightly roast or steam them before eating.&nbsp;&nbsp;
SPROUTS&nbsp;&nbsp;
While cooking may be optional for some of the veggies we have discussed so far, the US CDC advises against eating raw sprouts. This is because they are essentially baby seeds, germinated in warm and moist conditions. They are&nbsp;often contaminated with bacteria that cause&nbsp;foodborne illness&nbsp;so&nbsp;it's&nbsp;better to roast or quickly boil them&nbsp;before eating.&nbsp;&nbsp;

SPINACH CARROT TOMATO&nbsp; RED BELL PEPPER BROCCOLI &amp; CAULIFLOWER SPROUTS
Some vegetables become more nutritious after cooking!
Break&nbsp;oxalic acid in spinach to boost iron &amp; calcium absorption
More beta-carotene is absorbed after carrots are boiled&nbsp;
Cooking for 30 mins&nbsp;increases&nbsp;absorbable lycopene by 35%
Roasting or stir-frying makes the&nbsp;lycopene&nbsp;more digestible
Light roasting or steam helps reduce flatulence troubles&nbsp;
Cooking helps decontaminate sprouts of&nbsp;foodborne bacteria

You might have heard&nbsp;people&nbsp;ramble about the benefits of eating raw fruits and vegetables for&nbsp;their&nbsp;so-called healthful benefits.&nbsp;While raw may be a great choice in many cases but raw is not always better! Did you know that there are&nbsp;some&nbsp;vegetables&nbsp;that are&nbsp;actually&nbsp;more nutritious when cooked?&nbsp;
Let&nbsp;us walk you through some veggies that&nbsp;are&nbsp;healthier after cooking and what&rsquo;s the best&nbsp;way to&nbsp;prepare&nbsp;them&nbsp;to reap the maximum benefits:&nbsp;
SPINACH&nbsp;
This green leafy veg is loaded with folate but you must first steam spinach to enable your body to absorb all the calcium and iron. This is because spinach contains&nbsp;oxalic acid, which blocks the absorption of iron and calcium but it can be broken down under high temperatures, so blanch away!&nbsp;
CARROT&nbsp;
We are often advised to snack on raw carrots but your body actually absorbs more beta-carotene from this crunchy veg once it is boiled.&nbsp;It is best to boil carrots whole before slicing to ensure that valuable nutrients don&rsquo;t seep out into the cooking water.&nbsp;&nbsp;
TOMATO&nbsp;
Red, juicy tomatoes are full of lycopene but a 2002 study discovered that cooking tomatoes for about 30 minutes increased the&nbsp;absorbable lycopene by 35 per cent. Instead of throwing raw tomatoes into a salad, it might be a better idea to roast them in the oven&nbsp;for half an hour.&nbsp;&nbsp;&nbsp;
RED BELL PEPPER&nbsp;
Just like tomatoes, red bell peppers are also full of lycopene and this is why roasting or stir-frying them makes the lycopene far more digestible. Since cooking will reduce the vitamin C content in the&nbsp;pepper&nbsp;so our advice would be to not cook them for more than 10 minutes.&nbsp;&nbsp;
BROCCOLI &amp; CAULIFLOWER&nbsp;
Broccoli and cauliflower&nbsp;are cruciferous vegetables rich&nbsp;in fibres raffinose and cellulose which can lead to flatulence in many people. To combat this problem, it is great to chop them up and either lightly roast or steam them before eating.&nbsp;&nbsp;
SPROUTS&nbsp;&nbsp;
While cooking may be optional for some of the veggies we have discussed so far, the US CDC advises against eating raw sprouts. This is because they are essentially baby seeds, germinated in warm and moist conditions. They are&nbsp;often contaminated with bacteria that cause&nbsp;foodborne illness&nbsp;so&nbsp;it's&nbsp;better to roast or quickly boil them&nbsp;before eating.&nbsp;&nbsp;

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