8 Foods Better Eaten Raw

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

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

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

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

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

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

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

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