Raw and healthy: You should not cook these vegetables!

Raw and healthy: You should not cook these vegetables!

The positive effects of raw vegetables on health

The importance of a balanced diet is often emphasized, especially when it comes to fruit and vegetable intake. A diverse selection of foods on the plate provides the body with the necessary nutrients and vitamins. What is often overlooked is that not all vegetables need to be cooked. In fact, some varieties can be eaten raw and even provide health benefits.

An example of raw vegetables that are particularly tasty and healthy are young parsnips. These can easily be eaten raw as both the roots and leaves contain valuable nutrients such as iron, potassium, zinc, and vitamins C and B. Brussels sprouts, beetroot and kale can also be enjoyed raw and provide a wealth of minerals and vitamins.

Broccoli, peppers, onions, garlic, spinach and zucchini add to the list of vegetables that can be enjoyed raw. These provide a rich source of vitamins and nutrients that are often lost during cooking. For example, the heat sensitivity of vitamin C in peppers is eliminated during cooking, which is why consuming raw peppers is recommended to meet daily vitamin C requirements.

Another point to consider is that certain nutrient-dense vegetables may lose their healthy properties when cooked. Garlic, for example, contains valuable ingredients that lower blood lipid levels and can thus protect against cardiovascular diseases. To benefit from these health-promoting properties, garlic should preferably be consumed raw.

For those who are conscious about their diet and want to reap the health benefits of different vegetables, eating raw vegetables provides a source of nutrients that cooked vegetables may not be able to provide to the same extent.