A diet rich in fresh veggies improves health and vigor. Raw veggies are rich in nutrients, however not all should be eaten raw. Some vegetables include chemicals that hinder digestion or nutritional absorption.
Spinach is typically used in salads, but cooking may boost its nutrients. Oxalic acid in raw spinach hinders calcium and iron absorption. Cooking spinach reduces oxalic acid and increases nutritional absorption.
Cooked potatoes are the finest. Raw potatoes contain resistant carbohydrates that may cause bloating and discomfort. They also contain solanine, a natural toxin that causes nausea and headaches.
Eggplants are unique in culinary traditions due to their texture and taste. Due to its bitter flavor and solasonine, a digestive distressing component, they shouldn't be eaten fresh.
Tomatoes, with their bright color and antioxidants, provide several health advantages. They benefit more when cooked. Raw tomatoes contain tomatine, which may impair digestion and nutritional absorption.
Another vegetable that tastes better when cooked is asparagus, known for its delicate spears. Fibrous raw asparagus may be hard on the stomach.