- Some chemicals, such as lycopene, in tomatoes, will increase after cooking.
- Antioxidants may also increase by cooking.
- Light cooking does not reduce the available amount of vitamin C by too much. In fact, light heating will break down the cell walls of vegetable cells much more effectively than simple chewing, allowing more nutrients to come out.
- Light cooking reduces the amount of toxins present in some vegetables, such as phytohaemagglutinin in some beans and ginkgotoxin in ginkgo seeds.
- Vegetables will shrink and becoming more tender after light cooking allowing you to eat more. Normally, 2-3 cups of raw vegetables will turn into 1 cup of cooked vegetables. So, if you eat 2 cups of cooked vegetables, you are actually eating 4-6 cups of raw vegetables.
- Most people will add too much salad dressing (mainly oil) to their raw vegetables. You only need less than 1 tablespoon of vegetable oil when lightly cooking your vegetables. Eating too much oil or fat is a reason for the accumulation of low density lipoprotein (bad cholesterol) which is a cause of cardiovascular diseases.
- Cooking vegetables containing vitamins A, D, E, and K with a little bit of vegetable oil allows these vitamins to dissolve in the oil so that they will be readily absorbed by your small intestine.
I will discuss how we can lightly cook our vegetables in an untraditional, but easy and relaxed fashion in another post. Most American (or even Asian) chefs DO NOT know how to cook vegetables properly! I will also discuss why vegetable oil is a better choice than olive oil, opposite to most so-called chefs have been practicing, for cooking vegetables.