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Some Veggies are Better for us Cooked – Is Your Favorite on the List?

It can be a heated topic among veggie lovers: Is the raw or cooked version nutritionally superior? On one hand, raw food enthusiasts will have you thinking that cooking leaches all key vitamins from vegetables and destroys beneficial live enzymes. But, like most things, it’s not that simple. Yes, raw veggies should be consumed in abundance, but so should sautéed, steamed, grilled, and roasted ones, as research shows that cooking can actually break down tough cell walls and make nutrients easier to absorb. Pretty cool, right?

Here are 5 surprising veggies that thrive under heat.

1. Carrots
You know carrots are good for your eyes, but do you know why? It’s a compound called beta-carotene, which gives carrots their deep orange hue. Beta-carotene is converted into vitamin A in the body, which is essential for things like—you guessed it!—good vision (along with immune health and healthy skin). In 2002, researchers found that cooking carrots actually increases the amount of beta-carotene your body is able to absorb.
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