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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Health
We have all heard it “eat your veggies!” But here is a real question which no one agrees on: Should it be cooked or raw? Some say raw keeps every nutrient alive. Others swear by that warm...
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– Raw veggies are fresh, colorful and full of life – They are loaded with enzymes, vitamin c and folate that heat can destroy. - But your gut has to work a little harder to break them down.
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Cooking isn't a villain! – Heat softens plant fibers, making the digestion easier – It also helps your body absorb more beta-carotene from carrots and lycopene from tomatoes. -Think of it as pre digesting your food so you get the good stuff, faster!
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Go raw when you want: – A hydrating salad on a hot day – Quick crunch and freshne – Maximum Vitamin C and natural enzyme Raw veggies shine in smoothies, salads or snacks between meals but just remember to wash them well!
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Cooking veggies win on: – Better absorption of fat soluble nutrient – Softer texture for sensitive digestion – Comfort and warmth in cooler month A little olive oil or ghee makes cooked veggies even more nutrient friendly!
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When it comes to preserving nutrients, how you cook matters more than how long. – Steaming keeps vitamins and colour intact – Boiling? It can wash nutrients away unless you sip the soup broth later!
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Can't decide? Do both – Lightly steam your veggies as it softens the fibres just enough while keeping the colour and crunch alive – This method locks in vitamins and makes nutrients easier to absorb. – Perfect for stir fries, buddha bowls or warm salad
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Pair veggies with healthy fats like olive oil, ghee or avocado as they help your body absorb fat soluble vitamins way better So next time you toss a salad or grilled veggies, Don't skip the drizzle!
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Raw or Cooked both have a place on your plate Mix them up, listen to your body, and let variety be your wellness code “Balanced plates. Better nutrition. Only real food, the NUTRABAY way !”
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