Which vegetables lose their beneficial properties after cooking?

Many people are convinced: vegetables are always a treasure trove of vitamins. However, not everyone knows that after heat treatment, some vegetables may lose their beneficial properties. We'll tell you which ones.

1. Broccoli
This green superfood is rich in vitamin C and antioxidants. But when boiled for a long time, broccoli loses up to 50% of its nutrients. It's best to steam it or lightly fry it over low heat.

2. Spinach
Spinach contains a lot of vitamin C, which is extremely sensitive to high temperatures. When boiled, spinach loses up to 70% of this important vitamin. To preserve its benefits, spinach should be consumed fresh, for example, in salads.

3. Bell pepper
Bell pepper is rich in vitamin C and antioxidants. However, when frying or baking, these substances are partially destroyed. The optimal option is to eat pepper raw or lightly stew it over low heat.

4. Garlic
Garlic is famous for its antiseptic properties due to its allicin content. However, during prolonged heat treatment, allicin breaks down. To preserve its benefits, it's better to add garlic to dishes at the very end of cooking.

5. Tomatoes
Interesting fact: tomatoes lose vitamin C during cooking, but increase the level of lycopene - a powerful antioxidant. Therefore, in the case of tomatoes, a little heat treatment is even beneficial.