Recent nutritional research suggests that cooling certain foods after cooking can actually enhance their nutritional value — primarily by increasing their content of resistant starch.
اضافة اعلان
Resistant starch is a type of carbohydrate that digests slowly, supporting digestive health and helping to regulate blood sugar levels.
According to Health.com, here are eight common foods that become more beneficial when cooled:
1. White Rice
Once cooked and then cooled, some of the starch in rice converts into resistant starch. This benefits gut health and reduces the risk of type 2 diabetes. It works well in cold dishes like crab sushi or rice salads with vegetables.
2. Chilled Oats
Known as "overnight oats," they are soaked in milk or milk alternatives along with fruits and nuts, then refrigerated for several hours. This method boosts the resistant starch content, supporting gut health.
3. Chilled Potatoes
Boiling or baking potatoes and then cooling them increases their resistant starch content. This makes them more beneficial for blood sugar control. They’re ideal in healthy potato salads with Greek yogurt.
4. Dill
A study in the Antioxidants journal showed that chilling dill increases its antioxidant compounds (phenolic acids), enhancing its protective effects against chronic diseases.
5. Pasta
Cooked and cooled pasta produces resistant starch as well, making it perfect for cold pasta salads rich in vegetables.
6. Barley
Cooled barley becomes a good source of resistant starch and can be used in nutritious salads or as a side dish alternative to rice.
7. Beans
Cooling cooked beans increases their resistant starch content, along with their natural protein and fiber. They can be added to salads or eaten as a healthy snack.
8. Chilled Bread
Storing fresh bread in the fridge for about a week raises its resistant starch levels. It can then be used for making healthy cold sandwiches.
Source: The Independent
