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Most people try to prepare food in advance for several days. In terms of saving time, this approach can be called rational.
However, everyone should understand that there are vegetables that should not be heated. You need to remember this feature when preparing for future use.
Which vegetables should not be reheated?
1. Garlic
Many dishes are hard to imagine without garlic. It contains antioxidants, beneficial minerals, and other components that strengthen the immune system and improve the overall condition of the body.
However, when heated, garlic begins to lose its beneficial properties. This means that if it is cooked or fried for a long time, the amount of beneficial substances decreases 100-fold. And reheating after cooking leads to a change in taste and the disappearance of most of the beneficial components.
There is an important rule: garlic should be added at the end of cooking. And so that its aroma and taste do not become too noticeable, it is recommended to chop the garlic before adding it.
It is also worth remembering about reasonable proportions; nothing good will come from an excess of garlic.
2. Beetroot
Beets are a main ingredient for borscht and various salads. If you boil, bake, or fry beets, they will not lose any of their nutrients. Therefore, many people have developed the belief that beets can be safely reheated many times without harm.
Experts definitely won't agree with this opinion. The fact is that nitrates can accumulate in beets. Their amount only increases with each reheating. Therefore, it is not worth reheating dishes with beets often.
3. Celery
Celery is one of the most useful vegetables. It is present in the diet of people who prefer a healthy and active lifestyle. Celery strengthens the immune system and helps burn fat more actively.
However, it is important to understand a simple fact: growing celery uses a lot of nitrogen. And because of nitrogen, nitrates begin to accumulate. This can be avoided if you grow celery on your own plot, using safe fertilizers.
By applying heat treatment, you can reduce the amount of nitrates. However, in this case, the amount of nutrients is reduced. Therefore, the benefits of using celery after treatment are minimized.
4. Potatoes
Potatoes are considered a hearty vegetable, which contains starch, iron, fiber and other useful substances. It is even difficult to imagine a huge number of dishes without potatoes. Potatoes can pose a serious danger if a large amount of oil is used in the cooking process.
Reheating is also not beneficial. Experts note that fatty acids can turn into dangerous carcinogenic compounds due to high temperatures. Therefore, it is worth following the key rule: you should not cook potatoes with a reserve.
5. Broccoli
Broccoli contains many beneficial minerals. Therefore, it is not surprising that this vegetable is so popular. However, it is important to understand the key fact: with prolonged heat treatment, substances with carcinogenic properties appear. All this happens after repeated processing.
