New York nutritionist:

Chopping vegetables boosts nutrients

Chopping vegetables before eating them boosts their nutrients, making leafy greens even more healthier for you. Blending and pureeing can destroy the fibre in fruits and vegetables, that’s true, but the process of chopping them releases healthy enzymes that support digestion.

New York nutritionist Carly Feigan explained that chopping vegetables releases their nutrients faster. “ It‘s always good to have the vegetables broken down, because that‘s what our teeth do. And we can start that process before they hit our tongue and get the enzymes really going.”

Not only do vegetables contain nutrients such as vitamin C and potassium, but they also include polyphenols, compounds that give plants colour, give vegetables a bitter taste and produce antioxidants.

The Kaplan Herald reported: Antioxidants protect the body from damage caused by harmful molecules and support the body‘s defence system. A study found that chopping specific vegetables, such as carrots, can boost antioxidant levels by nearly 200 percent.

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