Broccoli is abundant in the phytochemical sulforaphane, which helps prevent cancer, heart disease, inflammation, depression, and other serious health problems. When we consume broccoli raw rather than cooked, our bodies absorb sulforaphane more quickly.
Onions have numerous health benefits, including cancer-fighting properties, due to high levels of the flavonoid quercetin. "When eaten raw, cancer-fighting properties are maximized."
Garlic, like onions, is an allium vegetable with antiplatelet agents, but its qualities that fight cardiovascular disease are also altered by heat.
Blueberries have more antioxidants than any other fruit, owing to their high polyphenol content. Eating them raw guarantees that you receive all of the advantages.
Roasted peppers are a quick and easy complement to any meal, but you might prefer to eat them raw. Red bell peppers are high in vitamin C, which is destroyed by heat.
Kale, a cruciferous vegetable, contains glucosinolates, which react with myrosinase to form a disease-fighting chemical. Since heat inactivates myrosinase, cooked kale lacks the disease-fighting qualities of raw kale salad.
Some are surprised to learn that beets can be eaten uncooked. Actually, that makes them healthier. Beets are high in fiber, folate, vitamin C, and manganese.
Due to its high bromelain content, fresh pineapple juice reduced inflammation and colonic neoplasia in mice with colitis better than cooked pineapple juice in a 2010 study.