Boiling carrots increases the levels of beta-carotene, an antioxidant that the body converts to vitamin A, which is essential for vision, immune function, and skin health.
Cooking tomatoes, including boiling, increases the levels of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and cancer.
Boiling spinach can reduce oxalate levels, which improves calcium and iron absorption, making these minerals more bioavailable.
Boiling asparagus increases the levels of antioxidants like ferulic acid, which may have anti-cancer properties.
Boiling broccoli can increase the availability of certain compounds, like indole, which have been shown to have cancer-fighting properties.