1. Flax seeds
Flax seeds contain fiber, omega-3, lignans, and phytonutrients, all of which are valuable substances for the body. However, our bodies are unable to digest them when they’re eaten whole. That’s why they should be crushed before they’re ingested so that they don’t lose their beneficial properties.
2. Asparagus
Asparagus should never be cooked in the microwave, even when there’s little time to devote to cooking. It depletes the vitamin C content of this vegetable due to the nutrient being soluble in water. The ideal way to cook asparagus stalks is by steaming or frying them so that they turn out tender and crispy.
3. Kiwi
Kiwi skins contain a high concentration of nutrients, especially fiber, folate, and vitamin E. Consumption of a whole SunGold kiwifruit (including the skin) increases the fiber, vitamin E and folate contents by 50%, 32%, and 34%. Since many people don’t consume enough of these nutrients in their diets, eating kiwis with the skin on is one easy way to boost your intake.
4. Tomatoes
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Tomatoes are among the foods that must be eaten cooked so that one can benefit from nutrients like lycopene which protects against tumors and heart disease. The nutrients increase if you heat the tomatoes to about 194°F.
5. Black tea
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Black tea is one of the most consumed drinks but be careful not to mix it with milk. Dairy products do not affect the antioxidants it contains, but they do block the cardiovascular benefits of tea since milk proteins make tea nutrients more difficult to absorb.
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