Cook These Foods And Double Up Vitamins!


Take full advantage of the food’s potential and also double up vitamins.

Vegetables and also fruits sometimes release their healthy matter only after we prepare it in a certain way.

Below you will find out about which foods we are speaking and also what the best ways to prepare them are.

In addition, you will get the maximum of vitamins and also the most delicious tastes!

Double up vitamins


The tomato itself contains a chemical component called lycopene, which is also considered an antioxidant.

When you cook tomato with olive oil for 15-30 minutes you also increase lycopene content.

Therefore, nutritionists recommend that from tomatoes you prepare sausage for pasta, fish or chicken.


Sometimes, cooking of carrots is maybe unnecessary, as this vegetable is also excellent in a raw form.

However, hot-water releases antioxidants thanks to which we preserve carotenoids and also vitamin C.

Carotenoid helps protect the body from free radicals and is also great for your health.

You can also prepare carrot in the oven with a little honey and maple syrup – a great and delicious taste.


The cabbage is rich in nutrients and also vitamins as much as we consume it.

However, cooking cabbage increases the iron content.

Also, you can use it with other foods rich in calcium to increase the amount of calcium your body actually absorbs.

For example, you can make a pizza with cheese and also cover it with little cabbage.


Canned peaches may be able to return to your childhood for a moment, but also during the peach conservation process, they are cooking, fully extracting their nutritional value.

In addition, in a preserved variant, vitamin C is stored for up to 2 years.

However, in the fridge or on the kitchen tray with time it loses its strength.

Also, canned peaches contain up to 10 times more folic acid, whose deficiency in the body can lead to anemia.


Raw spinach contains larger amounts of folic acid, vitamins C, B2, B3, and also potassium from cooked spinach.

However, after cooking, the spinach contains a much larger amount of vitamin A, vitamin E, vitamin B1, protein, fiber, zinc, calcium, and iron!

Also, the story does not stop there because with cooking spinach releases beta-carotene and lutein that prevents vision loss.


With cooking mushrooms releases their full nutritional potential – boosts antioxidants and also doubles the number of nutrients such as fiber, vitamin C, vitamin D, potassium, iron, and folic acid.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.