Top 5 Vegetables

Most assume that vegetables are good for us no matter the form or type they are available. 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! Is it even better to eat them raw instead of cooked?

Also, Read Top 5 Vegetables You Don’t Need.

Top 5 Vegetables you should always cook:

1. Always Cook Carrots before you eat

Always Cook Carrots

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

Carrots are one of the richest sources of beta-carotene that the body converts to A for several vital functions: reproductive processes, ocular health, and immunity. Cooking carrots considerably elevates their beta-carotene concentrations, maximizing 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

Always Cook Tomato

The tomato is the edible, often red, 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 which the English word tomato derived.

Tomatoes are widely glorified as a source of lycopene, an antioxidant that scientists regard as much more potent than vitamin C in preventing certain kinds of cancer. Research indicates that cooking activates additional lycopene in tomatoes and makes it more bioavailable, so our bodies will quickly absorb it and reap the advantages. Products like cooked tomatoes, tomato sauce, natural ketchup, and tomato paste can ensure 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

Always Cook Mushroom

A mushroom, or toadstool, is a fungus's fungus spore-bearing fruiting form, typically produced above ground on soil or on its food source.

Yes, even the common mushroom will damage you if you eat it raw. Bec That 'mushrooms contain small concentrations of poisons, some considered carcinogenic. The great news is these toxins are heat sensitive and are neutralized when exposed to heat, like grilling or cooking. Incidentally, this brings out mushrooms' made, hearty flavor anyway; therefore, why wouldn’t the reason to cook mushrooms is their robust cell walls. These cell walls make mushrooms nearly indigestible if eaten raw, whereas thoroughly heating them releases nutrients like B vitamins, protein, and minerals.

4. Always Cook Potatoes before you eat.

Always Cook Potatoes

While it’s unlikely that you were just getting ready to stroll into the room and munching on a raw potato, unknown things have happened. However, you may need to hold off if you want to eat a raw potato. 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

Always Cook Asparagus

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 the vegetables that you should always cook. “
Asparagus" takes the complex process of breaking down the fiber, making it easier to digest and absorb nutrients like vitamins A, B, C, E, and K. Cooking this vegetable will increase absorption of essential nutrients and antioxidants.”