Did you know that only 3% of the β-carotene in raw carrots is released during digestion? This can be improved to 39% by cooking and adding cooking oil.
Green cabbage is low in calories and high in fiber, excellent source of vitamin K and vitamin C. Cooked, it becomes a source of vitamin B6.
Onion is sodium, fat, and cholesterol free, high in vitamin C, a good source of fiber, low calories, adds rich flavor to a wide variety of food. It also contains quercetin, powerful antioxidant.
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