Which version is healthier?

Here’s the latest appearance on Good Things Utah:
Which has more B vitamins: enriched white rice or converted rice
Believe it or not, but converted rice is the hands down winner. The parboiling technique used to loosen the hull from the inner grain leaves higher amounts of Thiamine, Riboflavin and Niacin (all “B” vitamins) on the grain. The milling process used for enriched rice grinds those nutrients away.

Which condiment served with sliced tomatos will give your body more lycopene: olive oil or balsamic vinegar?
Lycopene dissolves in oil, meaning a spritz of a healthy lipid like olive oil (which is high in antioxidants and is roughly 75% monounsaturated) will unlock the lycopene and make it easier for your body to absorb.

Which has the smaller impact on raising blood sugar: angel hair pasta cooked all the way through, or spaghetti cooked al dente?
Al Dente spaghetti has a lower glycemic impact for two reasons. The grain used to make Angel hair is usually ground to a finer size, making its sugars absorbed into the bloodstream quicker. In addition, the body takes longer to digest al dente cooked pasta, meaning it has a more moderate impact on blood sugar.

Which cooking method leaves more vitamins in your vegetables: adding the veggie to boiling water or adding the veggie to cold water and bringing to a boil?
Two things in this cooking method impact the nutritional value of veggies: The amount of time enzymes are able to act, and the loss of water soluble vitamins such as B and C vitamins. Taking veggies out of the fridge, and putting them directly into boiling water will neutralize any enzymes much quicker, and will also mean a shorter cooking time, so less vitamins will be lost.

What has more potassium, a baked sweet potato, or a baked russet potato?
The sweet potato is one of the most potassium rich vegetables around. In addition, its LOADED with Vitamin A, Vitamin C. Adding a small pat of butter actually improves the nutrition content as it helps dissolve all the carotenoids in the potato.

Which has more vitamin C, a medium kiwi fruit, or a medium orange?
It’s a trick question, because they actually have a very similar amount, however a “medium” sized kiwi is a lot smaller than a “medium” sized orange, meaning calorie for calorie, a kiwi packs a bigger punch. I’m by no means suggesting we stop eating oranges, in fact, I’d much rather see a child eat an orange than a candy bar or a bag of chips anyday of the week.

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