Cooked vs. Raw Veggies

Think all veggies are better for you raw? Not true. Lycopene, found in tomatoes and other carotenoids are more easily absorbed when cooked.

The raw food movement might have you believe that all fruits and vegetables are better for you uncooked. But the truth is, some nutrients are actually better absorbed by the body when they’ve been heated. Lycopene, found predominantly in tomatoes, is more abundant in cooked products, like stewed tomatoes or red sauce. Plus, only certain vitamins are depleted during the cooking process.

Here’s a rule of thumb for getting the most nutrients out of your veggies: Water-soluble vitamins (B complex and C) lose nutrients when they’re cooked, while fat-soluble ones (A, D, E and K) do not. Eating a variety of cooked and raw vegetables is your best bet for getting your full range of nutritional benefits.