Discover 7 Foods Better to Eat Raw

Raw foodism is gaining more and more followers. Indeed, it is said that cooking or pasteurization often causes foods to lose some of their nutritional qualities.

Vegetables   are an essential food group in any balanced and healthy diet, as they provide a supply of  essential vitamins and minerals  for the body. There are many ways to prepare them: steamed, cooked, fried, breaded… Even if it is by consuming them raw that they will best retain their properties and benefits. We want to tell you  which vegetables to eat raw.

1 – BEETS

• Yes, you can eat your beets raw. It will even be better for your health. Beets are high in fiber, folate (a form of vitamin B9), vitamin C and manganese, but they lose 25% of their folate and other vitamins and minerals when cooked, says Rebecca Park, a nurse. -york.
• Try grating this root vegetable over your salads for a pop of color, or create your own raw beet salad with other raw vegetables or citrus fruits.

2 – BROCCOLI

• Broccoli is a food that is very rich in minerals such as potassium, calcium, phosphorus and magnesium. It also has a high content of C, vitamin K and folic acid. Broccoli is an ally against cancer, cardiovascular diseases and muscle cramps. It also has anti-inflammatory powers in our respiratory system.
• To retain all its virtues, it is preferable to consume it raw or lightly cooked, because cooking causes it to lose most of its beneficial properties.

3 – TOMATO

Rich in lycopene and vitamins, low in calories because they consist mainly of water, tomatoes are ideal for this summer heat. Offer colorful salads by mixing  old varieties  : green, purple, yellow tomatoes, etc. Combine them with  peppers , also raw, to preserve its richness in  vitamin C  – very fragile, it is  destroyed by heat .

4 – GARLIC

garlic, no need to cook it to benefit from its taste and qualities. It is better to cut it into very small pieces which will be well distributed in the preparation, for example in a mixer.

5 – ASPARAGUS

Low in calories and full of vitamins, asparagus has several benefits for our body. Indeed, thanks to their high content of vitamins A, B and C, folic acid and iron, asparagus contributes to the formation of blood cells, promotes intestinal transit and prevents cancer and cardiovascular diseases. But by eating it cooked, asparagus loses 50% of its benefits.

6 – ONIONS

• Onions provide many health benefits, including fighting cancer thanks to their high concentration of quercetin, a flavonoid. “By consuming your onions raw, you maximize their anti-cancer properties,” says nutritionist Ashley Walter. Cooking it reduces the benefits of its cancer-fighting phytochemicals. »
• Additionally, onion is part of the alliaceae family, which means it contains antiplatelet agents that can prevent cardiovascular disease. A 2012 study found that raw onions heated in the oven completely lost their heart-healthy properties in up to 30 minutes.

7 – ZUCCHINI

• Cut into thin slices, accompanied by diced Grany apples and a drizzle of olive oil, they go perfectly with flank steak browned in garlic. Pleasure guaranteed.
• Zucchini contains a large quantity of carotenoids, which are also found in carrots, which help protect the eye from attacks and prevent  the risk of cataracts,  for example.