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After every meal, make sure your plate is occupied with vegetables and fruits. Taking fruits immediately after meal helps to lower the risk for certain health conditions, such as obesity and heart disease, While eating vegetables can be beneficial.
Eating of raw vegetables has a lot of additional advantages over cooked vegetables.
Eating of raw vegetables than cooked vegetables helps to get more of vitamins A and C. These vitamins are heat-sensitive, meaning high temperatures and longer cooking times degrade or destroy them.
A large number of soluble vitamins is lost if you cook your vegetables in water, such as folate and vitamin C, because they leach out into the cooking water.
– Cancer-Fighting Properties
A decreased risk for certain types of cancer is associated with both raw and cooked vegetables, but we have more evidence for the benefits of raw vegetables, based on an article published in “Cancer Epidemiology, Biomarkers Prevention” in September 2004.
The cause of this can be losses of beneficial plant chemicals during cooking. e.g, raw broccoli contains about three times more of an enzyme called myrosinase, which helps your body get rid of carcinogens, or cancer-causing substances, than cooked broccoli.
Raw broccoli may also help lower your risk for bladder cancer.