5 vegetables that become delicious and nutritious when boiled!

Tomatoes

A 2002 study found that cooked tomatoes have significantly higher levels of the antioxidant lycopene than raw ones. It lowers the risk of chronic diseases like cardiovascular disease and cancer.

Steaming helps retain spinach’s levels of folate and B vitamins. These important vitamins play a role in making DNA and reducing numerous types of cancer.

Spinach

Celery

The antioxidant capacity of celery only increased with certain cooking methods including: microwaving, pressure-cooking, griddling, frying and baking.

Carrot

Boiling Carrots increases bio-available beta-carotene, which is essential for Vitamin A conversion and it increases the nutrients.

We never thought that frying veg would make them healthier! This is true for green beans whose nutritional rewards are higher when fried, baked, griddled or microwaved.

Green Beans