When it comes to veggies some have more nutritional value when raw and others when they are cooked.
Do you know which ones to eat raw and which ones to cook?
- Green beans increase in oxidant power when cooked, but not boiled.
- Carrots and celery gain antioxidant power when cooked-even when boiled!
- Artichokes and onions are not really affected when boiled or cooked.
- Asparagus, when steamed, is full of cancer fighting potential!
- Broccoli and other cruciferous veggies (arugula, kale, cauliflower, cabbage, turnips, collard greens, bok choy, brussels sprouts, radishes, rutabaga, and watercress) are best raw. Heating deactivates liver cleansing enzymes.
- Mushrooms increase in muscle building potassium when cooked.
- Bell Peppers should be eaten raw.
- Spinach is best cooked. You’ll absorb more calcium, iron, and magnesium when it is cooked.
- Tomatoes have much more cancer fighting lycopene when eaten COOKED!
Raw or steamed are usually better ways to eat your veggies than boiled.
Boiled, steamed, or raw the most important thing is that you EAT YOUR VEGGIES!!