Do browned/roasted vegetables have more vitamins than raw vegetables?

Roasting vegetables can cause some loss of vitamins, especially water-soluble vitamins like vitamin C. However, the roasting process can also increase the concentration of certain antioxidants and other nutrients, making the overall nutrient content of roasted vegetables somewhat variable and difficult to predict.

In general, it's best to eat a variety of both raw and cooked vegetables to ensure you're getting a wide range of nutrients. Raw vegetables are a great source of vitamin C, while cooked vegetables tend to be a better source of certain carotenoids and other antioxidants. Eating a mix of both raw and cooked vegetables can also help increase your overall vegetable intake and provide a more balanced nutrient profile.

Many individuals think crude vegetables are more nutritious than cooked, however that is not the situation. Cooking vegetables separates the plants' cell walls, delivering a greater amount of the supplements bound to those phone walls. Cooked vegetables supply more cell reinforcements, including beta-carotene, lutein and lycopene, than they do when crude.

Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and numerous different vegetables likewise supply more cancer prevention agents, like carotenoids and ferulic corrosive, to the body than they do when crude, Liu says.

Recently distributed investigations have shown that fundamental supplements are improved when vegetables are warmed than when eaten crude. Also, the vegetables taste better, as well. Scientists say bubbling, steaming, and pan-searing are the most ideal ways to cook vegetables.

Specialists tracked down steaming kept the most significant level of supplements. "Bubbling vegetables causes water dissolvable nutrients like L-ascorbic acid, B1 and folate to filter into the water," Magee said.

L-ascorbic acid is a water-dissolvable and temperature-delicate nutrient, so is handily debased during cooking, and raised temperatures and long cooking times have been found to cause especially extreme misfortunes of L-ascorbic acid [12].

Steaming veggies can protect supplements, variety, shape, and surface, without adding any superfluous fats through fixings like oils or margarine. To steam, place food into a steam crate and cover over stewing water. Since food isn't straightforwardly contacting the water, vegetables hold a greater amount of their supplements.

No, cooking vegetables can really make them lose a portion of their nutrients. Crude vegetables for the most part have more elevated levels of specific nutrients, like L-ascorbic acid, than cooked vegetables. In any case, cooking can likewise make a few supplements, like lycopene in tomatoes and beta-carotene in carrots, all the more effortlessly consumed by the body. It is prescribed to eat different both crude and cooked vegetables to get an equilibrium of supplements.