FOOD SCIENCE-foods beneficial when they are cooked
FOOD SCIENCE-The foods that are more beneficial when they are cooked
Did you know that there are some foods that can be harmful to eat raw or that are more beneficial for health when cooked?
If not, today we will tell you about foods that should be avoided when eaten raw because they can cause headaches, fatigue, nausea and food poisoning. No, but their benefits for the body are definitely reduced.
FOOD SCIENCE
Carrots:
Eating carrots raw is not harmful, but cooked carrots are more beneficial for health. Carrot contains a component called beta-carotene, which enters the body and takes the form of vitamin A. Compared to raw carrots, after cooking, this component is more nutritious and beneficial for the body. It improves vision, Bones are strong and the immune system of the body is also strengthened.
eggs:
Eggs, a worldwide breakfast favorite, can also cause food poisoning due to the bacteria they contain, so cooking eggs properly is key to avoiding illness. Use less or less raw eggs.
Milk:
Raw milk contains bacteria that are harmful to the stomach, so boil milk thoroughly before drinking to kill E. coli and other bacteria.
olive:
Eating raw olives is also harmful to health as it contains ingredients that increase the risk of life-threatening food poisoning.
Potatoes:
Potato is something that is made a part of many dishes, although people like to eat it boiled or fried, but never eat it raw. Raw potatoes contain toxins that can cause flatulence, food poisoning and other stomach ailments.
Mushrooms:
By the way, people in Pakistan do not eat mushrooms so much, but whenever they eat them, eat them cooked, boiled or fried, because in this way, they are beneficial for health by making more potassium in the body
eggplant:
Raw or undercooked eggplants can interfere with the absorption of calcium in the body, due to the compound solanine in them, which also increases the risk of problems such as vomiting, abdominal pain and nausea.