There are certain vegetables, which are healthier when boiled. We have got you a list of such vegetables to try. Watch further to know  more..

5 Veggies for Maximum Health Benefits

Besides the nutrients, Spinach also contains oxalic acid, known to block the absorption of iron and calcium. When it comes in contact with heat, the acid breaks down under high temperatures, making it easier for nutrient absorption.


Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable. Moreover, raw sweet potatoes are too hard to consume.

Sweet Potatoes

Mushrooms contain a generous amount of the antioxidant ergothioneine, which is released during cooking. These antioxidants help break down "free radicals," leading to oxidative stress in the body.


Green beans contain lectins, a compound that may lead to various digestive troubles. Cooking not only neutralizes the lectins but also improves taste, digestibility, and antioxidant content.

Green Beans

Steaming eggplant allows its nutrient components to bind together with bile acids, enabling the liver to break down cholesterol more easily and reduce its presence in the bloodstream.


Now that you know it all, we suggest you cook these vegetables before consumption. Eat healthy, stay fit!

You can watch benefits and side effects of 'SALT' on the link below:

“Salt: The Double-Edged Sword in Human Nutrition”