When you cook certain vegetables, your body can absorb their nutrients more easily. Cooked carrots, tomatoes, leafy greens, onions and eggplant deliver even more nutrients. Dietitians want you to eat ...

As people strive to hit the daily recommended servings of fruits and vegetables every day — five to 13 servings total every day, which most Americans don’t accomplish — some may be wondering if it’s ...

In an age where gut health reigns supreme, the humble vegetable has found itself at the center of a heated kitchen debate: are raw veggies the gold standard for digestive wellness—or can they ...

Most of us have all too many un-fond memories of vegetables cooked into a gloppy mush. With their taste, texture, and vibrancy cooked out of them, it’s no wonder that so many of their nutrients are ...

Fruits and vegetables contain a lot of nutrients and antioxidants like carotenoids, flavonoids, and polyphenols that help prevent health issues like cancer and cardiovascular disease and can improve ...

Other vegetables, like carrots, spinach, mushrooms and cabbages, follow suit with tomatoes and provide more antioxidants when cooked than if eaten raw. The bottom line is that raw vegetables don't ...

Unlock the secrets to maximizing vegetable nutrition! Raw offers vital heat-sensitive vitamins and fiber, while cooking ...

DEAR DR. ROACH: Does cooking affect fiber content in foods? I find that I have an easier time eating cooked vegetables, but I have read a recommendation to eat raw vegetables for fiber. I cook them by ...

Cooking certain vegetables can boost key nutrients, making them easier for your body to absorb and use. Tomatoes, carrots, and spaghetti squash release more antioxidants like lycopene and ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...