Cooking vegetables nutritional
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Cooking vegetables is generally beneficial for improving digestion and nutrient absorption. Sal Di Stefano from the explains that cooking helps neutralize defense mechanisms in plants, allowing us to unlock more of their nutrients. While cooking may destroy some nutrients, it often enhances our ability to consume larger quantities and absorb more overall. In contrast, eating raw vegetables can be harder on digestion and less effective in nutrient assimilation 1.
Fruits, however, are naturally easier to digest raw, as they have evolved to be consumed this way by animals. This differs from vegetables like roots and stems, which are generally better digested when cooked 1.
Thus, while some nutrients can be lost in the cooking process, the trade-off between nutrient destruction and improved digestion typically favors cooking, especially for harder-to-digest vegetables 2.
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