Broccoli Raw broccoli retains more vitamin C and sulforaphane, a powerful antioxidant that may help reduce cancer risk.
Garlic Eating garlic raw preserves its allicin content, which has strong anti-inflammatory and immune-boosting properties.
Berries Cooking berries can break down their vitamin C content, so eating them raw preserves their antioxidants and fiber.
Bell Peppers Raw bell peppers contain high levels of vitamin C and other antioxidants that degrade when exposed to heat.
Onions Raw onions are rich in sulfur compounds that support heart health and have antibacterial properties.
Spinach Eating spinach raw preserves its water-soluble vitamins, like vitamin C and folate, which can be lost during cooking.
Cucumber This hydrating vegetable is best consumed raw to retain its high water content and skin-friendly nutrients.