As per experts, boiling potatoes with the skin intact helps retain their water-soluble vitamins like vitamin C and B vitamins.
Boiling sweet potatoes helps preserve their beta-carotene content, an antioxidant that converts to vitamin A in the body.
It is said that boiling eggs makes their protein more digestible and bioavailable compared to consuming them raw.
It is proven that boiling carrots breaks down their cell walls, making beta-carotene more available for absorption by the body.
Boiling spinach is said to reduce its oxalate content, making its iron and calcium more available to the body.
Boiling beetroot is a healthy practice, as it helps preserve their antioxidant compounds, such as betalains and vitamin C.
Boiling legumes breaks down complex carbohydrates and reduces their content of anti-nutrients like lectins and phytates.
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