Is it much healthier to eat vegetables raw?

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 It depends on the vegetable and the nutrients you’re trying to get. Some vegetables are more nutritious when eaten raw, while others become healthier when cooked.



Vegetables Better Eaten Raw:

Vitamin C-rich veggies (bell peppers, broccoli, spinach) – Cooking can break down vitamin C.

Onions & Garlic – They contain allicin, which is more potent when raw.


Leafy Greens (kale, lettuce) – Heat can reduce folate and antioxidants.




Vegetables Better When Cooked:

Tomatoes – Cooking increases lycopene, a powerful antioxidant.


Carrots – Boiling boosts beta-carotene absorption.

Spinach & Kale – Cooking reduces oxalates, which block calcium and iron absorption.


Mushrooms – Heat enhances antioxidants and destroys toxins.



Balance Is Key


Eating a mix of raw and cooked vegetables ensures you get the most nutrients. If eating raw, wash them well to remove pesticides and bacteria. Cooking methods like steaming or roasting (instead of boiling) help retain more nutrients.


Do you have specific vegetables you’re curious about?


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