While there are some foods that are better to eat raw, most foods show maximized nutrition benefits when cooked in certain ways.
Foods that are rich in lycopene, beta-carotene, carotendoids in green veggies, sulphoraphane, folate, iron, antioxidant-rich foods, and high protein foods are better when cooked. Let’s dive deep into what all these complex words really mean.
Let’s start off with meat, fish, and eggs. When we cook these foods, the proteins in them become easier for us to digest. On one hand, we don’t want to consume these foods raw, but on the other hand, we don’t want to risk creating harmful compounds by overcooking them either. To be safe, make sure to use a thermometer when cooking raw meats.
When working with red, orange, and yellow-colored plant foods like tomatoes, carrots, and sweet potatoes, cooking them allows for an increase in the bioavailability of beta-carotene. This is a pigment that gives these foods their rich color but also has powerful antioxidant properties. Tomatoes have a powerful antioxidant called lycopene. This antioxidant helps stunt cancer growth and support the health of the eyes, heart, brain, and bones.
Lastly, baking and sauteing onions can benefit overall health in many ways including, increasing antioxidant activity, decreasing oxidative damage, and helping prevent damage to DNA.
These are only a few of the many benefits associated with cooking foods. Although this may take a few minutes more out of your day, the benefits are certainly worth the investment.