Best Vegetables That Are Healthier Cooked

In my opinion, vegetables are the healthiest food you can eat. Vegetables and herbs are considered the main source of vitamins and minerals which, along with fruit, provide to the organism the necessary daily quantity of carbohydrates and nutrition fibers. Vegetables contain large amounts of carotenoids and safeners (substances which prevention role of neoplasia, cardiovascular disease or age-related vision loss).

It is known that vegetables are healthier raw than cooked. This is a myth or reality? In this article you will find out that some vegetables are healthier cooked than raw.

To maximum benefit of the energy and properties of the vegetables, we need to know how to eat them, because some vegetables are healthier cooked, while others have to be eaten fresh to take advantage of all the nutrients needed by the body.

Best Vegetables That Are Healthier Cooked

Cruciferous vegetables: broccoli, cabbage, cauliflower, Brussels sprouts, kale, arugula

Cruciferous vegetables must be cooked before to eat them, because they contain a compound that blocks the production of thyroid hormones. Hypothyroidism is a condition when the thyroid gland does not produce enough thyroid hormone. If you already suffer from this condition, you certainly should not eat these vegetables raw. Eat them cooked!


Raw spinach contains a compound called oxalic acid. This substance is very irritating for intestinal tract . Blocks the absorption of calcium and iron and may contribute to the formation of kidney stones. The good news is that oxalic acid is reduced by mild steaming or cooking.


Carrots are delicious when we crunching them in the raw form, but when cook them, they releases a more quantity of beta-carotene, a precursor of vitamin A, with the role of maintaining the integrity of cells and tissues and blocking oxidative processes that are harmful for the organism.