We all have heard some “facts” about foods that turn out to be myths. When it comes to food and nutrition, some misconceptions and myths still prevail. Here are some of the following myths that are busted:
MYTH 1: RAW CARROTS ARE MORE NUTRITIOUS THAN COOKED CARROTS
In some vegetables, the nutritional value increases when it’s cooked properly. The antioxidants are enhanced in a few vegetables when it’s cooked. In a 2008 study done by the Journal of agricultural and food chemistry, researchers have shown that carrots increase their nutritional value after being prepared. The antioxidants value is increased by 14% after boiling the carrots. While other cooking methods such as frying lead to a decrease in the antioxidant value.
MYTH 2: AVOID EGGS BECAUSE OF THEIR CHOLESTEROL CONTENT
In a 2008 study, researchers have shown that eggs do not contribute to increasing your cholesterol level. On the contrary, eggs are a great source of many nutrients such as iron and zinc, antioxidants Zeaxanthin, and lutein. It also consists of vitamin D and the brain-boosting chemical known as choline. As per the American Heart Association, one or two egg whites can be a part of your routine health diet. You have to ensure to keep your cholesterol in control by keeping an eye on monosaturated fats in your diet.