date:Aug 09, 2019
hline, making folate and vitamins A, C and E more readily absorbed.
Bell peppers Try to eat your peppers raw. One study found that bell peppers of every hue lose up to 75% of their antioxidants when they're cooked.
Mushrooms (Technically not a vegetable, but they're in the produce department, so we're mentioning them here.) Cooking can increase the amount of antioxidants in some mushrooms, like shiitakes. Some mushrooms, specifically Agaricus or almond mushrooms, also contain a potentially c