إحذر … أطعمة تصبح سامة عند طهيها

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إحذر … أطعمة تصبح سامة عند طهيها

مواد غذائية يومية قد تصبح سامة عند طهيها

 

  1. العسل

يُعد العسل بديلاً رائعًا للسكر بالنسبة للكثيرين، لكن هذا لا يعني أنك تستخدمه أثناء الطهي، يحتوي العسل الخام على سكر بسيط وماء وبيتا كاروتين وفيتامينات C و Bو Dو Eو Kوالعديد من المعادن الأساسية، وفقًا للمركز الوطني للتكنولوجيا الحيوية (NCBI) ، فإن تسخين العسل يؤدي إلى تدهور جودته ويقلل من الإنزيمات الأساسية إلى جانب ذلك، فإن التسخين أو الطهي قد يجعلها سامة، ما يؤثر سلبًا على صحتنا

  1. البروكلي

من الأفضل الاستمتاع بالبروكلي نيئًا، لأن غليه يؤدي إلى ترشيح الفيتامينات القابلة للذوبان في الماء مثل فيتامين سي وحمض الفوليك، وجدت بعض الدراسات أيضًا أن البروكلي المغلي أو الميكروويف أو القلي السريع يسبب فقدانًا كبيرًا للكلوروفيل الذي يضيف إلى اللون الأخضر الطبيعي للخضروات

 

  1. اللوز

يعتبر اللوز من الأطعمة الخارقة لقيمته الغذائية العالية، لكن هل تعلم أنه لا يجب تحميص اللوز أبدًا لأنه قد يضر بالدهون الصحية المتعددة غير المشبعة الموجودة فيه؟ إن أفضل طريقة للاستمتاع بفوائد اللوز هي نقع الجلد وتقشيره، وإذا كنت ترغب في تحميصه ، فتأكد من القيام بذلك على درجة حرارة منخفضة.

 

  1. الفلفل الحلو

طهى الفلفل الحلو يزيل العناصر الغذائية ، فهو يحتوي على كمية جيدة من فيتامين ج ، وهو عنصر غذائي قابل للذوبان في الماء ؛ وبالتالي ، فإن التلامس مع الحرارة يقلل من جودتها

 

  1. البنجر

يحتوي البنجر على فيتامين سي وحمض الفوليك والعديد من العناصر الغذائية الأخرى التي تتلف عند طهيها على نار عالية ومن ثم، يقترح أخصائيو التغذية تناول البنجر طازجًا وخامًا لتحقيق أقصى قدر من الفوائد.

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