Produce Prep: Raw or Cooked?

 I found this article interesting as well as knowledgeable and can't help myself from sharing. I wish Dr. Oz could provide more list.

Adding plenty of fresh produce to your daily diet is just one part of living healthy. You also have to know how to prepare them to preserve their nutritional value

Supercharge your vegetables by learning how to get the most out of them.

Carrots: Cooked!
Carrots are better for you when cooked. While they are great raw, when cooked, they release more beta carotene (vitamin A). It’s best to cook carrots with the peel intact.

Red Peppers: Raw!
Red peppers are high in vitamin C, which is a water-soluble nutrient. By cooking or boiling red peppers, the vitamins escape and dissolve in the water. It’s best to eat red peppers raw.

Onions: Cooked!
Onions contain a flavonoid called quercetin, which has anti-inflammatory properties. Cooking increases the total amount of flavonoids. Red and yellow onions have more flavonoids than white onions. Bake or sauté onions for 5 minutes; any longer and the onion will begin to lose nutrients.


The Dr. Oz show : Articles Mon 01/03/2011