Foods That Are More Nutritious When Boiled

Aman Trivedi


Boiling potatoes with the skin intact helps to retain their water-soluble vitamins like vitamins C and B also boiled potatoes are lower in calories and fat compared to fried.

Sweet Potatoes

Boiling sweet potatoes helps to preserve their beta-carotene content, an antioxidant that converts to vitamin A in the body.


Boilding eggs makes their protein more digestible and bioavailable compared to raw eggs.


Boiling broccoli helps retain its water-soluble vitamins like vitamin C and folate.


Boiling carrots breaks down their cell walls, making beta-carotene more available for absorption by the body.


Boiling spinach reduces its oxalate content, making its iron and calcium more available to the body.


Boiled tomatoes increase the release of lycopene, a powerful antioxidant associated with reduced risk of certain cancers and heart disease.

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