Vegetables, To Cook or Not to Cook?

Some foods are better for you raw and some benefit from heat. The raw food fads may have you believing that cooking kills vitamins and minerals in foods, but it turns out raw vegetables aren’t always the healthiest choice. 


Cooking softens food that our small teeth and digestive systems aren’t equipped to handle. The heat breaks down the plant’s cell walls so the body can absorb more nutrients. 

Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables supply more antioxidants to the body. 

Cooking tomatoes decreases their Vitamin C, but increases lycopene levels that studies show lower risk of cancer and heart attacks. 

How vegetables are cooked is vital. Boiling, steaming or roasting is best. Deep frying injures the cells and antioxidants get used up in the frying process. 


Cooking cruciferous vegetables such as broccoli, kale, and radishes damages an important enzyme, and reduces the positive potency of garlic. Raw fruits and veggies are bulky, have a high water content and can help fill you up. 

Comparing healthfulness of raw and cooked food is complicated and there are still mysteries. The bottom line is to eat your fruit and veggies no matter how they are prepared!