Are raw vegetables healthier then cooked veggies?
Hardy vegetables, including potatoes, corn, beets and Brussels sprouts, need to be cooked and softened to make them digestible. Plus, some vegetables’ nutrients become easier for your body to absorb when the produce is cooked. your body better absorbs the antioxidant compound lycopene, for example, if you consume cooked tomatoes, tomato sauce or tomato paste rather than raw tomatoes. The same is true of the carotenoids in carrots. Such nutrients are released through the cooking and heating process.
I say…ENJOY PRODUCE HOWEVER YOU LIKE IT! Be careful, though: if you cook your veggies until they’re mushy, they can lose precious nutrients. Whenever possible stick to steaming (so vegetables are firm but still cooked), which helps you preserve the most goodness 😉