Carrots – Rich in beta-carotene and fiber, raw carrots retain their crunch and nutrients, supporting eye health and digestion. Cooking can reduce their vitamin C content.
Broccoli – Contains sulforaphane, a powerful antioxidant that may help fight cancer. Raw broccoli preserves more vitamin C and enzymes compared to cooked versions.
Bell Peppers – High in vitamin C and antioxidants, raw bell peppers maintain their crisp texture and nutrients, which can be lost when exposed to heat.
Garlic – Contains allicin, a compound with antibacterial and antiviral properties. Eating raw garlic enhances its health benefits, including boosting immunity and heart health.
Walnuts – Packed with omega-3 fatty acids, antioxidants, and fiber, raw walnuts support brain function and heart health. Roasting may reduce their nutritional value.
Cucumbers – Composed mostly of water, cucumbers keep you hydrated while providing fiber, vitamin K, and antioxidants. They’re refreshing and great for skin health.
Tomatoes – Rich in lycopene, vitamin C, and potassium, raw tomatoes support heart health and provide hydration. Cooking can reduce vitamin C but enhance lycopene absorption.
Chia Seeds – These tiny seeds are full of fiber, omega-3s, and protein. When soaked, they form a gel-like texture, aiding digestion and providing long-lasting energy.