Recent Blog Articles

Harvard Health Blog

Phytonutrients: Paint your plate with the colors of the rainbow

April 25, 2019


As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.


April 25, 2019

Information I’ve rarely seen provided: does the amount of nutrient remain the same if the given veg or fruit is cooked? Cooked kale have the same nutrient amounts are raw kale? Are they more accessible if cooked? Same for eggplant (which I wouldn’t eat raw), garlic, rosemary, daikon radish, corn, peppers (spicy/hot or sweet), tomatoes (as in using tomatoes in many different kinds of sauces), raisins & blueberries cooked into cornbread vs. raw, etc. There are recipes for cooked plums and pears as well, and they are also available dried (so are apples), as are figs, apricots, etc.

Why don’t “nutrition” articles like this ever mention if heat breaks down any of the healthy compounds? Because some vitamins are affected by heat.

Commenting has been closed for this post.