If you subscribe to the principles of the raw food diet, or even if you don’t, you may have heard the phrase, “When you cook it, you kill it.” Many people believe that applying heat to vegetables, whether it’s sautéing, boiling, steaming, frying, roasting, or roasting, affects their nutrition.
But Emily Ho, professor of nutrition and director of the Linus Pauling Institute at Oregon State University, said that while it’s true that certain cooking methods can change the amount of nutrients you get from many vegetables, it’s not always for the worse. And, in fact, the heat of cooking can enhance some nutrients and other beneficial compounds that your body will absorb.
Do you think you know which vegetables are better eaten raw than cooked? Take our test to find out.
