Cooked Or Raw?


Are you preparing your food in the right way?

You’ve added more fruits and veggies into your food regime! You’re certainly on your way to a more nourishing lifestyle. Not to be a buzzkill so soon, but what you eat is only part of the journey. To get the results you’ve been looking for, you’re going to have to consider HOW you eat your healthy foods. We’ve put together some common fruits and veggies to show you whether they’re better cooked or raw.

Team Raw


One of the most affordable veggies in the market, to date, by eating them you gain more than 20 percent of the Vitamins C and K recommended in your daily diet. It’s also believed to have cancer-fighting attributes. However, these are at their peak when cabbage is consumed raw.


A study published in the journal, Cancer Prevention Research, showed that consuming crushed raw garlic, at a minimum of twice a week, could reduce the risk factor of getting lung cancer. Making it the perfect garnish to your meal!


This staple and superfood has high traces of calcium, beta carotene and polyphenols, as well as, Vitamins C and K. Furthermore, it has high fibre content too! But cooking them significantly lowers the amount of nutrients your body will be privy to.


Bad breath be damned. Chomping on a raw onion helps your body reap the benefits of its cancer-fight antioxidants. Not to mention, it also contains allicin, which is identified to support heart health and curb cravings.

Red Bell Pepper

It has a surprisingly high vitamin C content. Unfortunately, it’s super fragile and will start to decay as soon as it’s exposed to light, air and high temperatures. Hence, the National Institutes of Health recommends you eat it raw.

Team Cooked


Its natural chemical called beta-carotene helps with healthy eyesight and is also what provides carrots with their orange hue. Lightly roasting or steaming a fresh carrot makes it easier for the body to absorb a higher quantity of the beta-carotene.


You’d be forgiven to think a fresh peach is better than a canned one. But it turns out, because they are cooked before being canned, their vitamin C content is preserved and is at its optimum; regardless of the time you decide to eat it. Fresh fruit, conversely, begins to lose their potency during storage time.

Sweet Potatoes

A breakfast favourite, thanks to its ability to naturally satiate, it’s packed full of fibre, calcium, magnesium, as well as, vitamin A and vitamin C. To access its advantages, bake it so that it can alter just how much sugar and starch it’ll keep.


Eating raw tomatoes only gives you four percent of the antioxidant – lycopene. The International Journal of Food Sciences and Nutrition run a study which explained that the tomato’s thick cellular wall makes it hard for the body to take in the antioxidant. Cooking softens it and makes it absorbable.

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