Eating certain foods raw is recommended by experts to maximize their health benefits.
According to a report by DNA India, cooking can result in the loss of nutritional value in these seven foods.
Broccoli
When you cook broccoli for extended periods, it diminishes the vitamin C levels. Therefore, it is best not to overcook broccoli in order to retain its vitamin C content.
Spinach
Spinach When spinach is cooked at high temperatures, the vitamin C content decreases. It is recommended by experts to cook spinach at a low temperature in order to preserve its beneficial health properties.
Berries
Berries contain heat-sensitive vitamin C and antioxidants that can degrade when cooked, so experts advise consuming them raw.
The Garlic
Eating raw garlic is preferable as it preserves beneficial compounds lost during cooking. However, cooked garlic still retains some beneficial elements and helps reduce the side effects of raw garlic consumption.
Citrus Fruits
Citrus fruits are often consumed raw. However, cooking certain types of citrus fruits or using them to make jam can result in a notable reduction in their vitamin C content.
Pepper
Peppers are also affected by high temperatures, which can decrease their vitamin C content.
Fish
When fish is cooked for too long or reheated after cooking, it causes the loss of omega-3 fatty acids, which are one of its important components.
