This lady has a unique way of answering this question.
Which is better raw or cooked vegetables?
She talks about another category of food she calls, Super Raw.
Fermented foods contain loads of enzymes. She mentions a study where it was found that there were more enzymes in a little serving of sauerkraut than there are in a whole bottle of probiotics.
Which is Better-Raw or Cooked Vegetables?
To explore this further, I did some exploring on the topic of raw versus cooked foods. Turns out that in some cases cooking increases the availability of some nutrients in vegetables, but destroys others. So the best strategy may be to eat some vegetables raw and others cooked.
Foods that are better cooked
- Spinach, you will absorb more calcium, iron and magnesium if cooked.
- Your body absorbs more lycopene from cooked tomatoes
- Lightly steamed asparagus provides better nutrition
- Cooked mushrooms provide more potassium
Vitamin C is destroyed by too much heat. Enzymes are also destroyed by cooking.
Personally I am going to continue eating a large percentage of fresh raw organic veggies and throw in a few cooked vegetables on occasion. I have gotten into the habit of eating a small amount of raw sauerkraut once or twice a day to get an extra boost of enzymes and probiotics.