Foods That Become More Nutritious When Boiled

Foods that become more nutritious when boiled

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Broccoli: Boiling preserves the folate and vitamin C levels.

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Spinach: Iron, vitamin A, and folate are present in boiled spinach.

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Eggs: Boiled eggs are lower in added fat and higher in protein.

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Carrots: Boiling them retains the beta-carotene, which the body uses to produce vitamin A.

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Chickpeas: Boiling them makes them high in protein.

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Chicken breast: Boiled chicken breast has a high protein content and minimal fat content.

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Disclaimer: This content including advice gives generic information only and is in no way a substitute for qualified medical opinion.

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Sweet potatoes: Boiling preserves the A and C vitamins.

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