Most us assume that vegetables are good for us no matter form or type they are available in. They’re jam-choked with nutrients, there’s no recommended limit to what percentage we must always eat day after day, and a few taste unhealthy — a positive sign that they’re good for our health! for sure then, it’s even better to eat them raw instead of cooked?

 Also Read Top 5 Vegetables you don’t need to cook

Top 5 Vegetables you should always cook:

1. Always Cook Carrots before you eat


The carrot is a veggie, sometimes orange in colour, although purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated sort of the Daucus carota, wild carrot, native to Europe and southwestern Asia.

Carrots are one in every of the richest sources of beta-carotene that the body converts to A for several vital functions, as well as reproductive processes, ocular health and immunity. Cooking carrots considerably elevate their beta-carotene concentrations, making sure you create the most of their health-giving properties.
  • Protein: 930 mg (per 100 g)
  • Energy: 41,35 Calories (per 100 g)
  • Vitamin k: 13,2 mcg (per 100 g)
  • Vitamin c: 5,9 mg (per 100 g)
  • Family: Apiaceae

2. Always Cook Tomato before you eat


The tomato is that the edible, often red, the berry of the nightshade Solanum Lycopersicum, unremarkably referred to as a tomato plant. The species originated in western South America. The Nahuatl word tomato gave rise to the Spanish word tomato, from that the English word tomato-derived.

Tomatoes are widely glorified as a source of lycopene, an antioxidant that scientists regard could also be even a lot of powerful than vitamin C in preventing certain kinds of cancer. Research indicates that cooking activates additional lycopene in tomatoes and makes it additional bioavailable, which means our bodies will extra easily absorb it and reap the advantages. A product like cooked tomatoes, tomato sauce, natural ketchup, and tomato paste can make sure you get your lycopene fix.
  • Vitamin c: 14 mg (per 100 g)
  • Protein: 900 mg (per 100 g)
  • Energy: 17,69 Calories (per 100 g)
  • Scientific name: Solanum lycopersicum
  • Family: Solanaceae

3. Always Cook Mushroom before you eat


A mushroom, or toadstool, is the chubby, spore-bearing fruiting form of a fungus, typically produced above ground on soil or on its food source

Yes, even the common-or-garden mushroom will do you damage if you eat it raw. That’s as a result of mushrooms contain small concentrations of poisons, some of that is thought of carcinogenic. The great news is, these toxins are heat sensitive and are neutralised when exposed to heat, like grilling or cooking. Incidentally, this brings out the made, hearty flavour of mushrooms anyway, therefore why wouldn’t you?

Another reason to cook mushrooms is their robust cell walls. These cell walls create mushrooms nearly indigestible if eaten raw, whereas thoroughly heating them releases nutrients like B vitamins, protein, and a variety of minerals.

4. Always Cook Potatoes before you eat.


While it’s unlikely that you just were getting ready to stroll into the room and begin munching on a raw potato, unknown things have happened. If you do feel the urge to eat a raw potato, however, you may need to hold off. Raw potatoes are unhealthy for our digestive systems. They contain starchy carbohydrates that are troublesome for our body to break down, causing gas and bloating.

5. Always Cook Asparagus before you eat


Asparagus,  scientific name Asparagus officinalis, is a spring vegetable, folk name sparrow grass, a flowering perennial plant species in the genus Asparagus

Asparagus is one of vegetable that you should always cook. “Asparagus take the hard process to breaks down the fibre, making it easier to digest and absorb nutrients like vitamins A, B, C, E, and K. cooking this vegetable will increase absorption of important nutrients and antioxidants.”