Some scientists believe vegetables should never be cooked; others, including Dr. Andrew Weil, advise cooking select veggies to help with digestion and assimilation of nutrients.
- Leave the Stove Off for These Veggies:
Asparagus- Asparagus is rich in folate, which is best maintained consumed raw.
Garlic- You actually get the most antioxidants by crushing garlic versus cooking it or eating it whole.
Red Peppers- These bright beauties are rich in vitamin C, which can be lost in cooking water. If you choose to cook peppers, always saut© or grill them.
- Turn the Heat Up for These Veggies:
Carrots- When cooked your body absorbs more beta carotene, the nutrient responsible for carrots bright orange and purple hues.
Onions- By lightly cooking these flavonoid- rich veggies, you’re able to absorb more nutrients. Onions are bursting with health properties, including anti-inflammatories and anti-oxidants.
Spinach- By cooking spinach your body absorbs more calcium and iron. Try to avoid boiling any veggies, however, and steam or saut© instead.
Tomatoes- We know, tomatoes are technically fruits. But tomatoes are ones that tend to get forgotten. While tasty (especially this time of year), consumed raw, you’ll absorb more nutrients with a light amount of heat.