Are raw vegetables better for you?

I’m not going to lie, I love a good salad. I also munch on raw carrots and I am a total sucker for raw dessert. But not everything we eat should be raw. In fact, some veggies are better for us when cooked. Let me explain why!

When we cook food, we break down some of the components of that food allowing us better access to certain nutrients. For some vegetables, this means we get a higher dose of key nutrients than if we were to eat that veggie raw. While cooking may reduce some of the more unstable nutrients like vitamin C, if we are consuming a healthy diet with lots of fruit and veggies, then it’s not too much of a concern.

Vegetables that are better cooked include:

·         Tomatoes

·         Broccoli

·         Carrots

·         Green beans

·         Celery

·         Kale and other dark leafy greens

·         Onion

·         Garlic

Steaming or blanching is the best way to retain the most nutrients in your veggies. Boiling results in a lot of nutrients being washed away in the water, and frying or microwaving reduces the vitamin and mineral content quite substantially.

The bottom line is that cooking veggies makes them much more appealing to eat for most people. And regardless of how we eat them, the more veggies we eat, the better off we’ll be!

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