Benefits of Eating Raw Foods: Some foods are beneficial only when eaten raw. If they are cooked, their nutrients are destroyed. Let us tell you which foods these are.

Eating raw food has become a growing trend these days. This doesn't mean that cooked food is useless, but some foods are more beneficial when eaten raw. Cooking can reduce their nutritional value, so it's better to eat them in their natural form.

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Raw onions are rich in antioxidants. Cooking them reduces the cancer-protective phytochemicals. Raw onions also help lower cholesterol and prevent blood clots.

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Cucumbers are known for their cooling and crunchy properties. Cooking them not only spoils their flavor but also reduces their nutritional value. Raw cucumbers help keep the body hydrated.

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Opinions about broccoli are divided. Raw broccoli contains many essential vitamins and fiber. Overcooking it can destroy its nutrients.

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The sulfur compounds and antioxidants in garlic are extremely beneficial for health. Cooking weakens these elements, so it's best to eat them raw or lightly crushed.

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Tomatoes are beneficial both raw and cooked. Raw tomatoes are rich in vitamin C, which strengthens immunity. Overcooking them can reduce this benefit.

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Raw carrots are a good source of fiber and vitamins. Cooking them reduces some of their nutrients. Eating raw carrots in salads daily is beneficial for digestion.

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Green leafy vegetables like spinach and kale provide more vitamins C and E when eaten raw. Excessive heat can damage these nutrients.

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Nuts are more nutritious when eaten raw. Roasting can reduce the amount of vitamin E and antioxidants they contain. Therefore, eating raw nuts in limited quantities is more beneficial.

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Eating beets raw provides the full benefits of their folate and antioxidants. Cooking them can weaken their properties, so it's best eaten raw as a salad.