Do you know that there are many foods that lose their nutrients when cooked? In fact, when it comes to healthy eating, the first thing to do is to find out the nutritional values of the foods so that maximum benefit can be achieved. There are many foods that lose their nutrients when cooked. Therefore, you need to keep in mind which food gives more nutrients in which form.
Beetroot: It should be eaten raw as a salad. This vegetable is high in fibre, vitamin C, potassium, B vitamins, M folate, manganese, which provides several benefits. It can also boost the immune system, improve stamina, fight inflammation, lower your blood pressure, and even prevent cancer. Cooking beetroot destroys 25% of its folate. Therefore, it should be eaten raw.
Onion: Onion is essential in every kitchen. According to research from Cornell University, raw onions contain compounds of sulfur and cancer-fighting antioxidants found only in its juice. Therefore, when you have lunch and dinner, you can include raw onion in your salad.
Coconut” Eating raw coconut is better than adding it to the dish. It is more nutritious because of fibre, protein, carbohydrates, vitamins and minerals. Apart from that, coconut is a naturally hydrating food and is rich in electrolytes. You can drink coconut water as the easiest way to reap its hydrating benefits.
Broccoli: Broccoli is rich in nutrients in the form of vitamins A, B, C, D, E and along with fibre, protein, iron, magnesium, calcium, selenium. It is best to eat it raw. According to a research published in the Journal of Agricultural and Food Chemistry, people who eat raw broccoli absorb sulforaphane more quickly and in large quantities than those who eat it cooked.
Tomato: Tomato is a major dietary source of lycopene. It is associated with many health benefits which include lower risk of heart diseases and cancer. Being an excellent source of vitamin C, potassium and vitamin K, eating it raw is a healthy idea.