We always love to cook the vegetables before consuming them. Although there are many healthy ways to cook food such as boiling, steaming, and grilling, cooking vegetables is not always the best way to go. That is because there are a number of foods that are much healthier when eaten raw. If it is your first time to know this information, you, of course, will be interested to know more about these vegetables. So, here is a list of 4 foods that are better to eat raw.
1. Broccoli: Broccoli is one of the healthiest vegetables on earth. But it will be much healthier when eaten raw. Eating it raw allows our bodies to more rapidly absorb its best nutrients, like sulforaphane – a compound that has been shown to help in the fight against cancer and can actually lower blood pressure. Also, eating raw broccoli, and the chewing process involved helps to rupture the special compound that is located in the plant’s cell walls, an enzyme called myrosinase, that revs up your liver’s ability to detoxify carcinogens. Cooling broccoli inactivated the enzyme.
2. Nuts: Raw nuts contain essential fats that can lower cholesterol, reduce your risk of blood clots, and keep your arteries clear. Nuts are also an excellent source of protein. Once they’re roasted, nuts lose some of their iron and magnesium as well as those disease-fighting fats get broken down into free radicals that can contribute to plaque and cardiovascular disease.
3. Cauliflower: Low in fat and carbohydrates and high in dietary fiber, folate, and vitamin C, cauliflower packs a powerful nutritional punch, in addition to containing all the cancer-fighting compounds found in other members of the Brassicae family. For a deliciously different raw cauliflower treat, try grating it, which gives it a fluffy texture, and adding it to a salad of chopped red peppers, black olives, capers, olive oil and lemon juice.
4. Garlic: Garlic is very nutritious, but it is better to eat it raw to reap all its benefits. It has been shown to contain high levels a DNA-protecting compound called allicin, and it also contains manganese, vitamin B6, vitamin C, selenium, and fiber. One minute of cooking, though, completely inactivates that enzyme. In fact, a study published in the National Post shows that eating raw garlic two or three times a week can lower one’s risk of developing lung cancer.