date:Aug 09, 2019
rchers found that after 30 minutes of cooking tomatoes at 190.4 degrees Fahrenheit (88 degrees Celsius), the amount of lycopene increased by 35%. However, cooking reduced the levels of vitamin C in raw tomatoes.
Spinach Leafy greens like spinach have more calcium cooked than raw. Nutrients like iron, magnesium and zinc are also more readily absorbed when spinach is cooked, says Healthline. In addition, spinach shrinks dramatically when cooked, so you eat much more of it when it's prepared that