8 Foods Better Eaten Raw 

Broccoli: Raw broccoli allows better absorption of cancer-fighting sulforaphane and preserves vitamin C.

Onions: Heating onions destroys their cardiovascular benefits and cancer-fighting properties.

Blueberries: Processing blueberries through baking or cooking reduces their antioxidant polyphenol levels.

Red bell peppers: Cooking destroys the vitamin C content in these vibrant peppers.

Beets: Raw beets retain up to 25% more folate, vitamins, and minerals compared to cooked.

Kale: Heat inactivates kale's disease-fighting compounds, making raw kale more beneficial.

Garlic: Raw garlic retains its antibacterial, anticarcinogenic potency, which is diminished by cooking.