Food Health

6 Veggies Which Are Healthier Cooked Than Raw


October 19th, 2017   |   Updated on October 20th, 2017

It is popularly believed that raw fruits and vegetables are as healthy as it gets. However, cooking some vegetables may actually deem them healthier and more bioavailable to the body, with their taste and texture and vibrancy cooked out of them, it’s no wonder that so many of their nutrients are obliterated as well. With that in mind, raw vegetables rose to rule the roost in terms of nutritional virtuosity.

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But for some of us, raw-everything all the time isn’t that comforting; so it’s good to know that not every vegetable is necessarily healthier when uncooked. Here are six surprising veggies that thrive under heat.


1. Pumpkin and other winter squash


OK, so most people aren’t likely making raw pumpkin a staple on their menu. But if you’re forsaking cooked pumpkin (or other winter squash) in favor of something raw because you think it may be less nutritious, you can rethink that strategy. Cooked pumpkin has all kinds of wonderful antioxidants like beta-carotene which are easier to absorb once they’ve been heated up.


2. Asparagus


Raw asparagus is delicious shaved, but cooking helps break down the thick cell walls that make it hard for our bodies to absorb asparagus’ A, C, and E, and folate, according to Prevention magazine. In the case of asparagus, cooking also makes antioxidants, specifically ferulic acid, more available.


3. Tomatoes


Few things beat thick slabs of summer tomatoes fresh from the garden, but cooking them releases the potent antioxidant lycopene. A high intake of lycopene has been linked to a lower risk of cancer and heart attacks. Cooking tomatoes break down the cell walls and release the lycopene for our bodies to enjoy. That said, cooking reduces the vitamin C content, but there are more sources of vitamin C commonly consumed, so the tradeoff is worth it.


4. Carrots


Scientific American reports on research showing how cooked carrots have higher levels of beta-carotene, noting “Beta-carotene belongs to a group of antioxidant substances called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta-carotene into vitamin A, which plays an important role in vision, reproduction, bone growth and regulating the immune system.”


5. Mushrooms


Thoroughly heating them releases the nutrients they contain, including protein, B vitamins, and minerals, as well as a wide range of novel compounds not found in other foods. In Asian traditions, mushrooms are regarded as both food and medicine because they can support the body’s natural defenses by enhancing the immune system.


6. Spinach


Raw versus cooked spinach offers a trade-off. Vegetarian Times writes that folate, vitamin C, niacin, riboflavin, and potassium are more available in raw spinach when it is eaten raw, cooking increases the vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron – as well, important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become more absorbable when spinach is cooked.


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