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CGM Experiment : Cooked Veggies vs Raw Veggies?

Reviewed by

Shifa Fathima

Experiment Question

Which of these Foods is the Better Choice? Cooked Veggies v/s Raw Veggies?

Experiment Answer

Raw Veggies!

Cooked beetroot and carrots will have a lot of nutrients leeched out, whereas the same in raw form will be more nutritious. They can be sauteed but not cooked for a long time.

Scientific Rationale

Both raw and cooked vegetables provide you with essential nutrients including potassium, fiber, and folate (folic acid). They’re a great source of vitamins A, C, and E. Whether cooked vegetables or raw vegetables are best actually depends on the type of vegetable.

Raw vegetables can also guard against neurodegenerative diseases, chronic inflammatory disease, and some forms of depression. Yet the nutrients in cooked vegetables are actually easier to digest and absorb. The softened fibers of cooked vegetables leads to the release of vitamins E and K, and better mineral absorption.

Your body breaks down and absorbs nutrients from raw vegetables and cooked vegetables in different ways. Cooked vegetables have a different nutrient quantity and quality than raw vegetables because heating them alters their chemical composition. That can be a good thing!

Several types of nutrients found in raw vegetables are affected by the cooking process.

Eating raw vegetables provides your body with optimal levels of folate and water soluble vitamins such as vitamin C. These help protect the body against oxidative stress. Raw vegetables can also guard against neurodegenerative diseases, chronic inflammatory disease, and some forms of depression.

Yet the nutrients in cooked vegetables are actually easier to digest and absorb. The softened fibers of cooked vegetables leads to the release of vitamins E and K, and better mineral absorption.

The skins protect the vegetable’s nutrients during the cooking process. So if you cook a vegetable that has edible skin, such as zucchini, don’t peel it. Just wash it thoroughly.

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