How best should you eat these foods, half or wholly cooked?
Posted Monday, January 27 2014 at 02:00
For the body to be able to utilise nutrients from food, there are some that you can eat in their raw form, while for others, it is recommended that they must be wholly cooked.
Richard Muhumuza, a nutritionist at Diet Clinic in Wandegeya says all fruits are best eaten in their raw form as they contain micro-nutrients in the form of vitamins and mineral salts, which are crucial for the body.
But some foods, especially vegetables such as cabbages are best eaten when they are half-cooked, to be able to break down the complex sugars into smaller components for easy absorption into the alimentary.
Below, Roland Nasasira brings you some of the common foods and how best they can be eaten.
Carrots are root vegetables orange in colour and have a sugary taste. When eaten either in raw or half cooked forms, carrots contain vitamin A, carbohydrates, potassium and calcium which strengthens the bones.
Eggplant is rich in fibre and contains Vitamin B, which give you all the energy you need. Eggplant is a very versatile vegetable. It can be baked or roasted and eaten as a side dish.
According to nutritionist Teddy Nakyanzi, cabbages are best eaten when they are half cooked so as to break down the complex sugars in them into simple components for easy absorption in the alimentary canal.
They are also easy to digest.
Fish is well known for its richness in proteins and omega 3 fatty acids that are good for maintaining heart health. It is best eaten when it is wholly cooked or boiled.
Broccoli is a member of the cabbage family of vegetables. It is associated with anticancer benefits as well as reduced inflammation and higher immunity. It is best eaten when steamed.
Cucumber, which is a long green skinned vegetable with watery flesh, is best eaten as salad. It keeps the body hydrated because of its high water levels and the vitamin C and B9 and phosphorous .
Twaha Rwegyema, a nutritionist at Diet Clinic in Wandegeya says eating chicken after boiling it is a potential source of proteins, as it helps to maintain body tissues such as muscles. It is also a rich source of food recommended for children.
Pumpkin is a low-calorie vegetable that is high in fiber and vitamin A. It is also rich in beta carotene, which helps prevent heart disease. Pumpkins are best eaten when they are wholly cooked.