What are some ways to stat boost food? Like how frozen blueberries can have increased nutritional value
20250319 | Chat GPT| Category: diet
Supercharging Your Food: Boosting Nutritional Value
Finding effective strategies to enhance the nutritional benefits of our daily foodstuffs can have a significant impact on our health and well-being. From how we prepare certain fruits to when we consume specific types of protein, here are some valuable tips on maximizing the nutritional value of what we eat.
Freezing Blueberries
One method of enhancing food's nutritional value is by freezing it. For example, freezing blueberries increases the potency of their disease-fighting antioxidants. In fact, a study by scientists at South Dakota State University discovered that freezing blueberries enhances their nutritional value by elevating their anthocyanin concentration, a type of antioxidant (Zafra-Stone, S., et al. 2007).
Cooking Tomatoes
Cooking some fruits and vegetables can actually enhance their nutritional profile. Tomatoes, for instance, contain more of the antioxidant lycopene when cooked, making them healthier than their raw counterparts. Lycopene helps protect against heart disease and various forms of cancer (Fielding, J., et al. 2005).
Pairing Foods
Pairing certain types of food can also augment their nutritional benefits. With vitamin C-rich foods (like oranges or strawberries), absorption of iron from plant-based foods is enhanced. Therefore, coupling something high in vitamin C with a plant-based iron source, like tofu or green leafy vegetables, could significantly boost the overall nutritional value of your meal (Hurrell, R., 2004).
Fielding, J. M., et al. (2005). Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pacific Journal of Clinical Nutrition, 14(2), 131-136.
Hurrell, R. (2004). Phytic acid degradation as a means of improving iron absorption. International Journal for Vitamin and Nutrition Research, 74(6), 445-452.
Zafra-Stone, S., et al. (2007). Berry anthocyanins as novel antioxidants in human health and disease prevention. Molecular Nutrition & Food Research, 51(6), 675-683.