Wellness Tip: Which are more beneficial to health—raw or cooked vegetables? The answer is “both." Phytochemicals in vegetables fight free radicals (extremely reactive chemicals in the body) to help prevent some cancers and chronic diseases. However, certain plant foods retain more protective properties when cooked. For example, tomatoes provide more cancer-preventive lycopene (a carotinoid) when cooked in olive oil, a healthy fat. Conversely, raw garlic imparts more health benefits.
For best results, include a broad variety of colorful veggies, raw and cooked, into your diet daily. When cooking, steam to preserve more nutrients. Always fill half your plate with vegetables.
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