They are best eaten fresh.
After heat treatment beets, tomatoes, peppers and a number of other products not only change the taste and consistency, but they have significantly reduced the proportion of vitamins and other nutrients, reports the Chronicle.info with reference to Browser.
No one says that they cannot be fried or boiled, but it is fresh to use them the most appropriate
The percentage of useful to humans, folic acid is reduced by about a third after it is cooked.
The tomatoes almost completely disappear magnesium and zinc, if you put the tomatoes cooking or other heat treatment.
Bulgarian red pepper in its composition has a large amount of vitamin C. When cooked, its concentration decreases four times.
In some recipes it is recommended to cook, although in most cases it is used raw. Heat treatment deprives him of the greater part of the vitamins A, C, B1, B2, as well as several important trace elements.
Cook asparagus, you will completely remove this vegetable is vitamin A, C, E, K, b group, and folic acid.
When cooking broccoli will lose up to 40% of the nutrients (namely vitamins A, C and calcium).
Raw garlic is a useful element choline, and vitamins C, PP and group B. he loses Them for frying or boiling.