Food is healthier when served cold.

According to nutritionists, some familiar foods such as white rice or potatoes become more nutritious after cooling.

This is because the cooling process can cause food to change its chemical structure, forming resistant starch, which helps stabilize blood sugar.

Not only resistant starch, the cooling and storage process of some foods also triggers higher antioxidant absorption.

Cooling certain foods is not only a way to preserve food, but also a method to improve its natural nutritional value.

Here are foods that become more nutritious after cooling, according to the health site Health .

When cooked and cooled, white rice forms resistant starch.

Photo: AI

White rice

When cooked and cooled, white rice forms resistant starch, a type of starch that is slower to digest.

Cold white rice may reduce your risk of type 2 diabetes by helping you regulate your blood sugar levels.

Potato

According to Debbie Petitpain, a nutritionist working in the US, potatoes are a starchy food that forms resistant starch when cooled. This is good for intestinal health and blood sugar control.

Dill

Fennel that had been refrigerated for 15 days had higher levels of phenolic acids (antioxidants). These help reduce the risk of chronic diseases caused by oxidative stress.

Fennel that was refrigerated for 15 days had higher levels of phenolic acids (antioxidants)

Photo: AI

Barley

When cooked and cooled, barley also creates resistant starch, which aids metabolism and digestion, says Wesley McWhorter, a public health expert in the US.

Macaroni

Cooked and cooled pasta is also a great source of resistant starch, which helps slow digestion and control blood sugar.

Toast

Bread that is toasted and cooled has a higher content of resistant starch than bread that is eaten fresh from the oven or stored at higher temperatures.

Source: https://thanhnien.vn/thuc-pham-tot-cho-suc-khoe-hon-khi-de-nguoi-185250618002640918.htm