Did you know that the way we eat our vegetables, either raw or cooked, has an impact on the nutrients we receive from them?
Broccoli has an enzyme called myrosinase. This enzyme cleanses the liver of carcinogens – a substance capable of causing cancer. Cooking broccoli deactivates this enzyme.
Red peppers have Vitamin C. However, when you cook or boil them, the Vitamin C breaks down.
Celery has many health benefits, but it loses its antioxidants when boiled.
Cooking carrots destroys the polyphenols chemicals which help prevent cancer, high blood pressure, heart disease, and diabetes.
Which of these vegetables do you enjoy eating raw? Share with us in the comments section below.