8 Foods That Prove To Be Healthier When Eaten Raw

Although in the case of the tomato, lycopene increases when cooked, it is certain that other foods lose some of their benefits and that is why it is recommended to eat them raw.

The methods of cooking and preparing food have allowed us, for centuries, to enjoy a wide range of dishes with many nutritional qualities for our body.

Baking, steaming or roasting are some healthy techniques for maximizing the benefits of certain foods that need cooking.

However, there are certain products which, on the contrary, can prove to be much more nutritious if consumed in their 100% natural state.

While some cooking improves flavors, it has been proven that consuming certain products raw provides more vitamins and minerals.

However, heat or whatever is used for cooking breaks down some of the essential nutrients and decreases the health benefits.

That is why, in this article, we are offering you the list of 8 foods that offer more benefits when eaten raw.

1. Beet

Beetroot is known as one of the vegetables that contains the most natural sugars and essential nutrients that are good for health.

It provides large amounts of:

• Vitamins (A, B and C)
• Minerals (potassium, magnesium, iron)
• Fibers

In addition, its regular consumption promotes the activity of the immune system, circulation and other functions important for physical and mental health.

The reason it is not recommended for cooking is  that this process causes it to lose up to 25% folic acid, a component that is good for brain health.

2. Broccoli

Broccoli is one of the foods that contains the most vitamin C, calcium. And other essential nutrients that bring many benefits to the body.

It provides a significant amount of sulforaphane. A component associated with reducing the risk of cancer and preventing cardiovascular and immune diseases.

According to research published in the Journal of Agricultural and Food Chemistry , those who consume it raw absorb more easily this substance as well as its vitamins and minerals.

3. Raw onions

Onions contain an active component called allicin which, after absorption, prevents cancer, controls anxiety, and improves cardiovascular health.

However, when onions go through a cooking process, this phytonutrient decreases its levels. It is then more difficult for the body to absorb.

The ideal is to add it in salads and smoothies. To make the most of the benefits it brings when consumed raw.

4. Raw red peppers

These vegetables contain up to three times the recommended daily intake of vitamin C. In addition, they are a good source of vitamin B6, vitamin E and magnesium.

Cooking for a short time will maintain their softness as well as most of their properties. However,  subjecting them to high temperatures will make them lose their vitamin C as much as the rest of their nutritional qualities.

5. Raw dried fruits

Although they provide more calories than other foods, dried fruits are nevertheless a significant source of good fats, proteins and antioxidants.

These nutrients reduce bad cholesterol, circulation problems and other disorders of the cardiovascular system.

However, the ideal is to choose them raw. Because they provide more vitamins and minerals and do not contain transgenic oils.

Some delicious options are:

• The almonds
• Cashew nut
• Nuts
• Nuts

6. Berries

Adding dehydrated berries to processed grains and dried fruits has become a healthy eating trend for snacks and breakfasts.

Unfortunately, dehydrated berries do not have the same nutritional properties. And, in fact, the process they are subjected to increases their sugar and calorie content up to three times.

As they become completely dehydrated, they no longer have the water-soluble vitamins and minerals that they naturally have.

7. The coconut

This delicious fruit is much healthier when eaten raw. And not added to bars, candies or cakes.

Famous for its oil and healthy water, it contains essential medium chain fats. That support heart and brain health.

Its cooking causes it to lose an important part of its essential nutrients. And thus affects the benefits it brings to the body.

8. Garlic

Used as a condiment in hundreds of preparations, garlic is a food rich in allicin and antioxidants that provide many benefits to the body.

One study found that consuming it raw lowers the risk of lung cancer.

In addition, any cooking process can destroy up to 90% of its vitamins and minerals.

Do you often cook these foods? Now that you know their benefits in their raw state, try including them in recipes that don’t involve altering their nutrients.