Raw power
Some foods are best eaten raw. Heat breaks down vitamins B1, B5 and C, so you’ll get more of them from the likes of spinach, broccoli and kale by cooking them at only low heat with minimal water. You can steam, sauté or roast your broccoli, but toss kale and spinach in a blender with berries, avocado or a banana. “Chopping fruit and vegetables can free up nutrients by breaking down plant cell walls,” says Precision Nutrition coach Jess Wolny. “Blend, don’t juice, to keep the fibre in.”
Just the hob
Sometimes, it’s better to cook. Lycopene and carotenoids are most bioavailable when they’ve been exposed to heat, which means tomatoes and carrots are better heated on the hob. Meanwhile, a review of studies published in 2016 found…
