Whenever cooking, inevitably, some of the food nutrients are degraded by the thermal cooking process, and they are remaining in the boiling juice or sauce. Let’s find out if is roasting a healthy way to cook vegetables.
A lot of vitamins, such as vitamin C, are perishable in contact with the heat, which means that they start to degrade once the food, in this case, vegetables, is heated.
Also, this vitamin is extremely fragile and can be dissolved in the water. Different types of antioxidants are stored by vegetables inside the cells, and when they are cooked, the cells break down and nutrients are more easily assimilated in the body, according to the specialists. Some examples of vegetables that contain antioxidants are tomatoes, d broccoli, andark-green leafy vegetables, such as spinach.
The best method of cooking food is not necessarily the fastest, but the one that manages to keep the best consistency of nutrients upon preparation and, above all, keep them vitamins and minerals inside.
So, the experts recommend, first, to limit the cooking time as much as possible. In this regard, there may be variations depending on the temperature at which the oven is set, the fire is set (slow, medium, hard), the size of the vegetable pieces but also the quality of the food, if it is fresh or not.
It is necessary to note another important aspect. The vegetables during cooking should be as small cut as possible to take lesser time for them to be properly cooked. Thus, cooking time being lesser, the nutritious compounds don’t have enough time to vanish.
Is roasting a healthy way to cook vegetables?
Compared to frying, which is harmful for health variant of cooking because it involves more fats that affect the time the body and can lead to obesity, diabetes, or heart disease due to increased bad cholesterol levels, roasting method, either done in the oven or on fire, is a healthier method.
Cooking temperature in the oven is lower than that used in other methods of cooking, which is a good thing, because the higher the temperature is, the more likely it is for chemical reactions in the composition of foods to occur, that leading to the release of toxins that may cause cancer.
It is important however to keep in mind that for each 14 grams of fat included in the cooking process it corresponds to about 100 calories in the final product.
If roasting vegetables in the oven, it generally requires no added oil, but one cup of water is really a helpful way to prevent excessive drying and elimination of the essential nutrients, vitamins, and minerals from the vegetables.
The roasting method can be used to prepare any type of food, such as chicken, fish, beef, pork, vegetables, or fruit.
An advice for meat products is to ad low-fat meat juice, lemon juice, or tomato juice to keep food tender. Consider during grain cakes or other preparations that need baking, to replace the butter with mashed banana or apple sauce to offer a soft consistency to the food.
It is also advisable to use a container that allows the dispersion of fat, or if possible remove it manually. Remove, prior to cooking, the skin or visible fat in meat products, and if necessary, avoid the addition of oil.
Among all the other methods of cooking, in general, roasting is a healthy way to cook vegetables, if you avoid using oil or other fats during the preparation of the vegetables.