Some veggies provide a bigger benefit when cooked, while others are optimal raw. See which ones prefer the heat and which ones want to keep it cool:
TURN UP THE HEAT!
Spinach: improves absorption of healthy minerals
Tomatoes: maximizes lycopene, a potential cancer fighting compound
Carrots: amplifies antioxidants
CRUNCH IT COOL!
Broccoli: maintains more myrosinase, an enzyme for liver health
Onions: retains more allicin, a compound for heart health
Red Bell Peppers: gives you more immune-boosting vitamin C
To get the biggest bang for your bite, enjoy a variety of vegetables in both cooked (steam, sauté, roast or grill) and raw forms.
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