Cooked or Raw?

The Best Way to Eat Your Veggies

New findings by Italian researchers confirm that cooking certain vegetables, such as carrots, zucchini and broccoli, preserves or even boosts their antioxidant power, making them, nutritionally, even more valuable than their raw veggie counterparts.

Source: American Chemical Society, 2007

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Why the Heart Loves Grapes

A study suggests that eating grapes can significantly enhance the simple blood-pressure lowering impact that comes from dining on a variety of fruits and vegetables.
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